Toss pork with 2 Tbsp stir-fry sauce.
Cut broccoli and cauliflower in small pieces, carrots lengthwise in thin strips.
Heat 11⁄2 tsp oil in a large, deep nonstick skillet or a wok over medium-high heat un-til hot, but not smoking. Add pork; stir-fry 2 minutes just until lightly browned. Remove to a plate (if pan has a crusty residue, wipe clean with a paper towel).
Heat remaining 11⁄2 tsp oil in skillet. Add vegetables; stir-fry 3 minutes. Drain juice from pineapple can into skillet; stir in remaining stir-fry sauce. Bring to a boil, reduce heat and simmer, stirring often, 3 minutes or until vegetables are crisp-tender and sauce thickens slightly. Add pork and pineapple; heat through.
TIP Like spicy-hot? Use a stir-fry sauce with added heat such as Saigon Sizzle by House of Tsang.
Calories 295 Fat 14g Saturated fat 4g Cholesterol 57mg
Sodium 797mg Carbohydrate 28g Fiber 2g
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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