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
- Stir the picante sauce, vinegar, ginger root, pineapple juice and cornstarch in a medium bowl.
- 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.
- 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.
- 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.