Recipe: Teriyaki Pork Stir Fry (using whole wheat spaghetti)

TERIYAKI PORK STIR FRY

1 teaspoon canola or corn oil
4 boneless top loin pork chops (about 4 ounces each), all visible fat discarded, cut into 3/4-inch cubes
1 large red bell pepper, sliced
1 cup canned baby corn, rinsed, drained, and halved
1 1/2 cups fat-free, low-sodium chicken broth
4 ounces dried whole-wheat spaghetti, broken into 2-inch pieces
3 tablespoons light teriyaki sauce
6 ounces fresh sugar snap peas, trimmed (about 2 cups)

Heat a large, deep nonstick skillet or wok over medium-high heat. Add the oil and swirl to coat the bottom. Cook the pork for 3 to 4 minutes, or until browned on all sides, stirring constantly. (The pork will not be fully cooked at this point.)

Stir in the bell pepper and baby corn. Cook for 2 to 3 minutes, or until the bell pepper is tender-crisp, stirring constantly.

Stir in the broth, spaghetti, and teriyaki sauce. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, covered, for 8 to 10 minutes, or until the spaghetti is tender and the pork is cooked through.

Stir in the peas. Simmer, uncovered, for 1 minute, or until the peas are tender-crisp.

Makes 4 servings (1 1/2 cups per serving)
From: Recipelink.com
Source: Recipe booklet: Healthy Recipes Kids Love, The American Heart Association, Favorite Brand Name Recipes Special, Vol. 1, No. 7, November 15, 2005