CHINESE PORK AND PASTA

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Chinese Pork and Pasta image

Asian night! Time to bring out the chopsticks for delicious noodles, pork and veggies.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 4

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 310, Carbohydrate 44 g, Cholesterol 35 mg, Fiber 4 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 14 g, TransFat 0 g

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