Pineapple-Picante Stir-Fried Pork and Cabbage

Pineapple-Picante Stir-Fried Pork and Cabbage

8

"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."

Ingredients

50 m {{adjustedServings}} servings 287 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

8
  1. 14 Ratings

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Made my own salsa with petite diced tomatoes, canned diced jalapenos, onion powder, garlic powder and diced onion. Used powdered ginger (1.5 teaspoons), olive oil, purple cabbage and pork chops...

We made this with salsa we had on hand- not Pace Picante sauce. I used a hand blender to purée the salsa, then mixed the other ingredients in as directed. I served it with steamed rice, then cab...

It was just OK. Nothing special. Probably won't make it again.