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    Chinese Pork and Pasta

    Recipe Introduction


    Cooking Light


    List of Ingredients


    • 1/2 pound pork tenderloin
    • 1 (8 ounce) can pineapple chunks in juice, drained and reserved
    • 1 tablespoon soy sauce
    • 1 teaspoon honey or packed brown sugar
    • 2 cloves garlic, minced
    • 1 tablespoon cornstarch
    • 4 ounces uncooked vermicelli
    • 2 teaspoons dark sesame oil
    • 1/4 cup chicken broth
    • 1/2 medium onion, sliced
    • 1 medium bell pepper, chopped
    • 4 large stalks bok choy (stems and leaves), chopped
    • 1/4 pound snow peas


    Instructions


    1. Trim fat from pork. Cut pork into 1/4" slices. Mix reserved pineapple juice, soy sauce, honey, garlic, and cornstarch in medium glass or plastic bowl. Stir in pork. Cover and refrigerate 1 hour.

    2. Cook and drain vermicelli as directed on package. Spray wok or 10" nonstick skillet with cooking spray; heat over medium-high heat. Add oil; rotate wok to coat side. Add pork; stir-fry 2 minutes. Remove pork. Add broth, onion, bell pepper, and bok choy; stir-fry 6 minutes. Add pea pods, pineapple and vermicelli. Cook 2 minutes, stirring constantly. Add pork. Cook about 1 minutes, stirring constantly, until sauce is thickened.



 

 

 


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