Sweet and Sour Pork with Cabbage

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 1/3 cup of the juice; set pineapple chunks aside. Add the reserved 1/3 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.