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