12 oz Rice Vermicelli

1 tbsp olive or canola oil

1 lb pork tenderloin cut into 1" cubes

1 medium onion, cut into eight pieces

1 clove garlic, minced

1 green pepper, cut into 1" pieces

1 red pepper cut into 1" pieces

2 medium carrots, sliced thinly on the diagonal

1 8 oz can bamboo shoots, drained

1 14 oz can pineapples tidbits, juice reserved

Sauce

3/4 cup reserved pineapple juice

1/4 cup salt reduced soy sauce

3/4 cup orange juice

1/4 cup tomato paste

2 tbsp cornstarch

1 tbsp white vinegar

Boil water in a Dutch oven. Meanwhile, prepare meat & vegetable. Set aside. Add vermicelli to boiling water. Stir. Cook according to package instructions. Drain vermicelli well. Set aside.

Add oil to a hot wok, then add pork onion & garlic. Stir fry until lightly browned,

Add peppers, carrots, bamboo shoots and pineapples to wok. Stir fry 3 to 5 minutes. Reduce heat to medium. add 1 tbsp water. Cover and steam 3 to 5 minutes.

Mix all sauce ingredient together. Add to pork mixture and cook 2 to 3 minutes, stirring constantly, until sauce thickens. Serve over vermicelli.

Makes 4 portion