Teriyaki Pork Stir Fry

1 tsp. corn oil
4 boneless top loin pork chops, cut into ¾” cubes
1 large red bell pepper sliced
1 cup canned baby corn, rinsed drained and halved
1½ cups chicken broth
4oz dried spaghetti, broken into 2” pieces
3 tbsp. teriyaki sauce
6oz. fresh sugar snap peas, trimmed, about 2 cups

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

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

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

Stir in peas, simmer uncovered 1 minutes or until peas are tender crisp.

4 servings