CHINESE PORK AND PASTA

½ Pound pork tenderloin
1 Tablespoon soy sauce
1 Teaspoon honey or packed brown sugar
1 Can (8 ounces) pineapple chunks in juice, drained and juice reserved
2 Garlic cloves, finely chopped
1 Tablespoon cornstarch
4 Ounces uncooked vermicelli (whole wheat)
2 Teaspoons dark sesame oil
¼ Cup fat-free chicken broth
½ 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

Cut pork Into ¼-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.

Serving size: ¼ of dish
Calories: 255
Fat: 3 g
Cholesterol: 35 mg
Carbohydrate: 41 g
Protein: 19 g
Sodium: 330 mg

TIP: Whole wheat pasta has three times the fiber of regular pasta.

Substitution: Use 1 cup sliced celery for the bok choy.

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