Terrytx (10:34:09 AM) :

Chinese Pork and Pasta
Recipe By : Cooking Light

1/2 pound pork tenderloin
1 (8oz) can pineapple chunks in juice -- drained and reserved
1 tablespoon soy sauce
1 teaspoon honey or packed brown sugar
2 cloves garlic -- minced
1 tablespoon cornstarch
4 ounces uncooked vermicelli
2 teaspoons dark sesame oil
1/4 cup chicken broth
1/2 medium onion -- sliced
1 medium bell pepper -- chopped
4 large stalks bok choy (stems and leaves) -- chopped
1/4 pound snow peas

Trim fat from pork. Cut pork into 1/4" slices. Mix reserved pineapple juice, soy sauce, honey, garlic, and cornstarch in med. glass or plastic bowl. Stir in pork. Cover and refrigerate 1 hr.

Cook and drain vermicelli as directed on pkg. Spray wok or 10" nonstick skillet with cooking spray; heat over med-high heat. Add oil; rotate wok to coat side. Add pork; stir-fry 2 min. Remove pork. Add broth, onion, bell pepper, and bok choy; stir-fry 6 min. Add pea pods, pineapple and vermicelli. Cook 2 min., stirring constantly. Add pork. Cook about 1 min., stirring constantly, until sauce is thickened.