Asian Pork and Vegetable Stir-Fry

 

1/2

cup uncooked instant brown rice

1

cup water

1

boneless pork loin chop (4 oz), cut into thin bite-size strips

2

cups sliced fresh mushrooms

1

medium onion, cut into thin wedges

1/2

teaspoon garlic powder

1

can (18.5 oz) Progresso® Light homestyle vegetable and rice soup

1

tablespoon stir-fry sauce

1

cup fresh snow pea pods

2

tablespoons sliced almonds, if desired

• 1 In 1-quart saucepan, cook rice in water as directed on package, omitting butter.
• 2 Meanwhile, in 12-inch nonstick skillet, place pork, mushrooms and onion; sprinkle with garlic powder. Cook over high heat 4 to 6 minutes, stirring frequently, until pork begins to brown. Stir in soup and stir-fry sauce; heat to boiling. Stir in pea pods. Cook over high heat 5 to 7 minutes, stirring occasionally, until pea pods are crisp-tender.
• 3 Serve pork mixture over rice; sprinkle with almonds.