Ready for a stir-fry the whole family will love? This dish combines juicy Hy-Vee Midwest pork chops with veggies and edamame in a flavorful Szechuan peanut sauce.

Protein-Packed Pork Stir-Fry

Cut pork chops into 1/4-in.-thick bite-size strips; place in a large resealable plastic bag.  Add 2 Tbsp. peanut sauce; seal bag. Turn bag to evenly coat pork strips with sauce. Marinate in the refrigerate for 1 to 24 hours.  

Heat 1 Tbsp. oil in a large deep skillet or wok. Add the pork strips. Cook and stir over medium-high heat for 2 to 3 minutes until pork reaches 145 degrees. Transfer to a large bowl; set aside.

Add the remaining 1 Tbsp. oil to skillet. Add frozen vegetables and edamame; cook and stir over medium-high heat for 2 to 4 minutes or until heated through. Transfer to bowl with the pork.

Cook lo mein noodles in boiling water according to pkg. directions. Drain; reserve 1/2 cup pasta water. Add noodles to bowl with pork and vegetables.

Heat remaining 4 Tbsp. peanut sauce in skillet over medium-low heat. Add pork-vegetables-noodle mixture, reserved 1/2 cup pasta water, 1/2 cup green onions, 1/3 cup cilantro and 1/4 cup peanuts; toss to combine and coat. Garnish with additional green onions, cilantro, peanuts crushed red pepper; serve with lime wedges, if desired.