Chinese Pork and Pasta

1/2 pork tenderloin
1 can (8 oz) pineapple chunks in juice, drained and juice reserved
1 T soy sauce
1 tsp packed brown sugar or honey
2 cloves garlice, finely chopped
1 T cornstarch
4 ounces uncooked vermicelli
2 tsp dark sesame oil
1/4 c 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

1. Cut pork into 1/4-inch slices. In medium glass bowl, mix reserved pineapple juice, soy sauce, brown sugar, garlice and cornstarch. Stir in pork. Cover and refrigerate 1 hour.

2.Cook and drain vermicelli as directed on package. Spray wok or 10-inch non-stick skilet with cooking spray; heat over medium-high heat. Add oil; rotate wok to coat side. Add drained pork (save marinade); 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 and reserved marinade. Cook about 1 minute, stirring constantly, until sauce is thickened and pork is no longer pink in the center. Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user FAYBEE3.