Pineapple-Picante Stir-Fried Pork & Cabbage

Source: Campbell's Recipes
Tagged With: 4 servings (about 1 cup each)

Pineapple-Picante Stir-Fried Pork & Cabbage

Have you ever stir-fried cabbage? You won't believe how good it is...and it gets even better with this delectable Hawaiian-style pork stir-fry served right on top.

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Serves: 4 servings (about 1 cup each)
Prep Time: 20 minutes
Cook Time: 30 minutes

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1 cup Pace® Picante Sauce
1 tablespoon rice vinegar
2 tablespoons minced peeled fresh ginger root
1 can (8 ounces) pineapple chunks in juice, drained, reserving juice
1 tablespoon cornstarch
2 tablespoons Vegetable Oil
1 boneless pork tenderloin (about 1 pound), cut into thin strips
1 medium head green cabbage (about 2 pounds), cut in quarters and very thinly sliced (about 8 cups)
1/4 cup water

Stir the picante sauce, vinegar, ginger root, pineapple juice and cornstarch in a medium bowl.

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the pork and stir-fry until well browned. Remove the pork from the skillet.

Heat the remaining oil in the skillet. Add the cabbage and stir-fry until tender-crisp. Add the water and cook for 5 minutes, stirring occasionally. Remove the cabbage from the skillet and keep warm.

Add the picante sauce mixture to the skillet. Cook and stir over medium heat until the mixture boils and thickens. Stir in the pineapple chunks. Return the pork to the skillet and cook until the mixture is hot and bubbling. Serve the pork mixture over the cabbage.

Notes: Nutritional Values per Serving using Pace Picante Sauce: Calories 300, Total Fat 10g, Saturated Fat 2g, Cholesterol 61mg, Sodium 510mg, Total Carbohydrate 28g, Dietary Fiber 8g, Protein 25g, Vitamin A 9%DV, Vitamin C 74%DV, Calcium 10%DV, Iron 12%DV

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