Ingredients:
1-2 cups pork cut into 1/2″ cubes (can use raw or cooked)
1 onion, diced
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon salt
1/4 cup soy sauce (gluten free if needed)
1 cup frozen cut green beans
1/2 cup green pepper, diced
1 leak, diced (optional)

For Day of Cooking:
1 lb spaghetti
1/2 small green cabbage, sliced thinly – about 3-4 cups.
1 tablespoon cooking oil

Assembly Instructions:

1. Place the diced pork into a large resealable freezer bag.
2. Add the onion, garlic, ginger, salt and soy sauce to the pork. Massage the bag to mix the spices into the pork.
3. Add the frozen beans, the pepper and the leaks. Remove excess air and seal the bag.
4. Place the bags flat in the freezer until ready to cook.

Cooking instructions:
1. Thaw the meal in the refrigerator over night.
2. Warm a large skillet or wok over medium heat with about a tablespoon of cooking oil. Fry the meal until the pork is browned and cooked through. Stirring occasionally.
3. Add the cabbage and saute until cabbage is softened.
4. While the cabbage is cooking bring a pot of water to a boil and boil the pasta until done. Drain.
5. Add the spaghetti into the pork and cabbage mixture mixing until combined. Add more soy sauce as desired. Serve with some hot sauce or Sambal Oelek