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.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

3/4 cup Pace® Picante Sauce
1 tablespoon rice apple cider vinegar
2 tablespoons minced peeled fresh ginger root
1 can (8 ounces) canned pineapple in juice (chunks), drained, reserving juice
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 pound boneless pork tenderloin, cut into thin strips
1 head medium head green 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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RID#60721

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