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.

At a glance

Prep

20 min.

Total

50 min.

Serves

Servings: about 1 cup each

Cook: 30 min.

Made With

Pace® Picante Sauce

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What You'll Need

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

How to Make It

1
Stir the picante sauce, vinegar, ginger root, pineapple juice and cornstarch in a medium bowl.
2
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.
3
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.
4
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.

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Recipe Nutritional Information

Made With	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