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Chinese Pork and Pasta Recipe

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This recipe for Chinese Pork and Pasta is from Monica's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 dark sesame oil
1/4 cup fat-free chicken broth
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
Directions:
Directions:
Cut port into 1/4-inch slices. Mix reserved pineapple juice, soy sauce, honey, garlic and cornstarch in medium glass bowl. Stir in pork. Cover and refrigerate 1 hour.

Cook vermicelli as directed on package; drain. Spray wok or 10-inch 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 to wok; stir-fry 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.

Makes 4 servings.

 

 

 

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