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Ingredients
| pork tenderloin: 0.5 lb |
| canned pineapples: 8 oz |
| soy sauce: 1 Tbl |
| honey: 1 tsp |
| garlic: 2 cloves (finely chopped) |
| cornstarch: 1 Tbl |
| pasta (vermicelli): 4 oz (uncooked) |
| sesame oil: 2 tsp |
| chicken broth: 1/4 cup |
| onions: 1/2 (sliced) |
| red bell pepper: 1 pepper (chopped) |
| snow peas: 4 oz (strings removed) |
Chinese Pork and Pasta
Credit: www.bettycrocker.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
- 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.
- 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.
- 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.