Sweet and Sour Pork with Cabbage

Sweet and Sour Pork with Cabbage

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From: Diabetic Living Magazine

The carryout classic gets a lighter remake, but keeps all the delicious Asian-style flavors you love. Make it in the slow cooker and serve over hot cooked rice.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 large red sweet pepper, quartered and seeded
  • 1 teaspoon water
  • 1 (8 ounce) can pineapple chunks (juice pack)
  • 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


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  1. 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.
  2. 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.
  • Tip: If using a sugar substitute, we recommend Sweet'N Low® Brown or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar. Nutrition Facts Per Serving with Substitute: same as below, except 261 calories, 340 mg sodium, 20 g carb., 13 g sugar. Carb Choice: 1

Nutrition information

  • Serving size: 1 cup pork with 1 cup cabbage
  • Per serving: 274 calories; 11 g fat(2 g sat); 4 g fiber; 23 g carbohydrates; 22 g protein; 92 mcg folate; 47 mg cholesterol; 16 g sugars; 1,653 IU vitamin A; 102 mg vitamin C; 92 mg calcium; 2 mg iron; 341 mg sodium; 804 mg potassium
  • Nutrition Bonus: Vitamin C (170% daily value), Vitamin A (33% dv), Folate (23% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 2 vegetable, 1 fat, ½ fruit, ½ other carbohydrate

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