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Napa Cabbage and Pineapple Pork Wraps

Twist of a traditional lettuce wrap, this is wrapped with Napa cabbage.

Photo of Napa Cabbage and Pineapple Pork Wraps

INGREDIENTS:

1 lb. lean ground pork
2 tablespoons vegetable oil
1 cup DOLE Onion, cut in half and sliced lengthwise
1 cup julienned-cut carrots
1 cup bean sprouts
2 tablespoons garlic cloves, minced
2 teaspoons fresh ginger, grated
3 cups thinly sliced Napa cabbage
2 cups DOLE® Chef-Ready Cuts, Pineapple Cubes
1/4 cup chopped fresh cilantro
Spicy Peanut Dipping Sauce (recipe below)
Napa cabbage leaves, washed and trimmed as needed

DIRECTIONS:

  1. Crumble pork and cook in oil, in large nonstick skillet over medium-high heat, stirring 4 to 5 minutes, or until pork is no longer pink.  Drain off excess liquid.
  2. Add onion, carrots, bean sprout, garlic and ginger; cook, stirring 3 to 4 minutes.  Add sliced cabbage and cook, stirring, until vegetables have just softened, 2 to 3 minutes longer.  Stir in 1/2 cup Spicy Peanut Sauce, pineapple cubes and cilantro; blend well.
  3. Prepare wraps spooning pork mixture onto trimmed cabbage leaves.  Drizzle with remaining dressing, as needed.  Refrigerate leftovers.
  4. Spicy Peanut Dipping Sauce:  Combine 1/4 cup creamy peanut butter and 1 tablespoon packed brown sugar in small saucepan; heat, stirring to dissolve sugar.  Remove from heat and stir in 1/2 cup plain nonfat yogurt, 1/4 cup DOLE Pineapple Juice, 2 tablespoons soy sauce, 1/2 teaspoon ground cumin, 1/2 teaspoon ground ginger, 1/8 teaspoon ground cayenne and hot pepper sauce to taste.  Makes about 1 cup.

Fruit pairings tout 2018
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