Asian Pork Stir-Fry with Asparagus

 

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

• 1 Cook rice in water as directed on package, omitting butter and salt.
• 2 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.
• 3 In small bowl, mix remaining ingredients, stirring until cornstarch is dissolved.
• 4 Reduce heat to low. Stir soy sauce mixture into pork mixture; cook until slightly thickened. Serve over rice.