Sweet and Sour Pork with Cabbage
Date: Sep. 19th, 2018 - 1:00 PM
Ingredients
1 large red sweet pepper, quartered and seeded
1 teaspoon water
1 (8 ounce) can pineapple chunks (juice pack)
Yellow Onions
2 tablespoons reduced-sodium soy sauce
1 tablespoon packed brown sugar or brown sugar substitute equivalent to 1 tablespoon brown sugar (see Tip)
1 tablespoon cornstarch
2 teaspoons grated fresh ginger
2 cloves garlic
2 teaspoons rice vinegar
4 teaspoons canola oil
1 medium green sweet pepper, seeded and cut into 1-inch pieces
1 (8 ounce) can bamboo shoots, drained
12 ounces boneless pork loin, bias-sliced across the grain into strips
4 cups shredded Napa cabbage
Preparation
- Place red sweet pepper quarters, cut sides down, in a microwave-safe dish. Add the water. Cover with plastic wrap. Microwave on 100 percent power (high) for 4 to 5 minutes or until tender. Let stand about 10 minutes or until skin easily peels from flesh; remove and discard skin. Place red sweet pepper in a food processor; cover and process until smooth. Drain pineapple chunks, reserving ⅓ cup of the juice; set pineapple chunks aside. Add the reserved ⅓ cup pineapple juice, the soy sauce, brown sugar, cornstarch, ginger, garlic, and rice vinegar to red sweet pepper in food processor. Cover and process until combined; set aside.
- In a large skillet heat 1 teaspoon of the oil over medium-high heat. Add green sweet pepper; stir-fry about 2 minutes or until crisp-tender. Add bamboo shoots; stir-fry for 30 seconds. Remove vegetables from skillet. Add the remaining 3 teaspoons oil to skillet. Add pork strips; stir-fry for 2 to 3 minutes or just until done. Add the red sweet pepper mixture; cook and stir about 30 seconds or until thickened and bubbly. Cook and stir for 2 minutes more. Stir in green sweet pepper mixture and pineapple chunks; heat through. Serve over Napa cabbage.
