| 1/2-pound pork tenderloin |
| 1 | can (8 ounces) pineapple chunks in juice, drained and juice reserved |
| 1 | tablespoon soy sauce |
| 1 | teaspoon honey or packed brown sugar |
| 2 | cloves garlic, finely chopped |
| 1 | tablespoon cornstarch |
| 4 | ounces uncooked vermicelli |
| 2 | teaspoons dark sesame oil |
| 1/4 | cup Progresso® chicken broth (from 32-oz carton) |
| 1/2 | medium onion, sliced |
| 1 | medium red bell pepper, chopped (1 cup) |
| 4 | large stalks bok choy, chopped |
| 4 | ounces snow (Chinese) pea pods, strings removed |
Serve with...
Chicken Pot Stickers
Total Time:
1 hour 35 min
| 1. | Cut pork into 1/4-inch slices. In medium glass bowl, mix reserved pineapple juice, soy sauce, honey, garlic and cornstarch. Stir in pork. Cover and refrigerate 1 hour. |
| 2. | Cook and drain vermicelli as directed on package. Spray wok or 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add oil; rotate wok to coat side. Add pork; cook and stir 2 minutes. Remove pork. |
| 3. | Add broth, onion, bell pepper and bok choy to wok; cook and stir 6 minutes. Add pea pods, pineapple and vermicelli. Cook 2 minutes, stirring constantly. Add pork. Cook about 1 minute, stirring constantly, until sauce is thickened and pork is no longer pink in center. |
|
| Bok choy is a mild, versatile vegetable that resembles a bunch of wide-stalked celery with long, dark green leaves. |
|
| Whole wheat pasta has three times the fiber of regular pasta. |
|
| Use 1 cup sliced celery for the bok choy. |
Nutrition Information:
310 ( 50); 6g ( 1 1/2g, 0g); 35mg; 460mg; 44g ( 4g, 14g); 20g 80%; 70%; 10%; 15% 1 1/2 ; 1 ; 1 ; 2 3