Ingredients
2
cups uncooked instant brown rice
2 1/4
cups water
1
teaspoon olive or canola oil
2
medium green onions, cut into 1-inch pieces (1/4 cup)
1
lb boneless center-cut pork loin, cut in half lengthwise, then thinly sliced crosswise
1
lb fresh asparagus spears, cut into 2 1/2-inch pieces
1
medium red bell pepper, cut into 1-inch pieces
3
tablespoons soy sauce
2
tablespoons packed brown sugar
2
tablespoons dry white wine or orange juice
2
teaspoons cornstarch
3/4
teaspoon grated gingerroot or 1/4 teaspoon ground ginger
Preparation
Cook rice in water as directed on package, omitting butter and salt.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and pork; cook 4 to 6 minutes, turning pork occasionally, until pork is browned. Add asparagus and bell pepper; cook 5 to 7 minutes, stirring occasionally, until asparagus is crisp-tender.
In small bowl, mix remaining ingredients, stirring until cornstarch is dissolved.
Reduce heat to low. Stir soy sauce mixture into pork mixture; cook until slightly thickened. Serve over rice.
