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Tuesday, August 23, 2011

Tasty Tuesday: Asian Pork and Vegetable Stir-Fry

I decided to change things up this week and search Betty Crocker for a recipe.
Going crazy, I know! lol

Asian Pork and Vegetable Stir-Fry


Prep Time: 30 mins
Total Time: 30 mins
Makes: 2 servings

What You Need:
-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

Make It:
-In 1-quart saucepan, cook rice in water as directed on package, omitting butter.

-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.

-Serve pork mixture over rice; sprinkle with almonds.


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