Chinese Pork and Pasta

 

1

small pork tenderloin (1/2 lb)

1

can (8 oz) pineapple chunks in juice, drained, juice reserved

1

tablespoon soy sauce

1

teaspoon honey or packed brown sugar

2

cloves garlic, finely chopped

1

tablespoon cornstarch

4

oz 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

oz fresh snow pea pods (1 cup), strings removed

• 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.