Pineapple-Picante Stir-Fried Pork & Cabbage

Campbell's Pineapple-Picante Stir-Fried Pork & Cabbage Recipe

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

4

Servings: about 1 cup each

Cook: 30 min.

Cost per recipe: $7.21

Made With

  • Pace® Picante Sauce

    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

totalfat

10g

saturatedfat

2g

cholesterol

61mg

sodium

510mg

totalcarbohydrate

28g

dietaryfiber

8g

protein

25g

vitamina

9%DV

vitaminc

74%DV

calcium

10%DV

iron

12%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#60721

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