Prep 20 min. Cooking 30 min. Serves 4
Ingredients:
3/4 cup Hot Bolognaise Sauce
1 tablespoon rice apple cider vinegar
2 tablespoons minced peeled fresh ginger root
1 can (415g) canned pineapple in juice (chunks), drained, reserving juice
1 tablespoon Maizena
2 tablespoons vegetable oil
500g boneless pork tenderloin, cut into thin strips
1 medium head green green cabbage (1kg), cut in quarters and very thinly sliced (about 8 cups)
1/4 cup water
Preparation Method:
1. Stir the bolognaise sauce, vinegar, ginger root, pineapple juice and Maizena in a medium bowl.
2. Heat 1 tablespoon oil in a deep pan 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 pan. Add the cabbage and stir-fry until tender-crisp. Add the water and cook for 5 minutes, stirring occasionally. Remove the cabbage from the pan and keep warm.
4. Add the bolognaise 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.
Source: Campbell’s Kitchen
