CHINESE PASTA & PORK Oh! so Garlic! Seasoning
1 pound pork tenderloin cut into ¼ inch slices
8 ounce can pineapple chunks, drained; reserve juice
1 tablespoon Soy Sauce
2 teaspoons honey
1 tablespoon Oh! so Garlic! Seasoning
1 tablespoon corn starch
4 ounces vermicelli
2 teaspoons dark sesame oil
½ medium onion, sliced
1 medium red pepper seeded and chopped
¼ cup chicken broth
4 ounces pea pods
1. Mix pineapple juice, soy sauce, honey, Oh! so Garlic! Seasoning and corn starch. Stir in pork. Cover and refrigerate for 1 hour.
2. Cook vermicelli according to package directions.
3. Spray skillet or wok with non-stick spray. Heat over medium-high heat. Combine sesame seed oil, pork mixture, onions and peppers. Stir fry until pork is no longer pink (3 to 4 minutes). Remove pork from pan.
4. Add broth, pea pods, pineapple and vermicelli. Cook stirring constantly until sauce thickens. Top pork with sauce.