Email to Terry Ward      

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.