Spring Vegetable Stir Fry

By charlotteh371

Ingredients

• 2 tbsp. peanut or canola oil
• 8 oz center pork chops, fat trimmed, cut in 3" by 1" strips
• 1 tbsp. fresh minced garlic or 1 tsp jarred garlic
• 1 tbsp. fresh minced ginger or 1 tsp ground ginger
• 1 tbsp. light soy sauce
• 4 cups tiny asparagus spears, cut in 1" pieces
• 1 cup fresh or frozen peas
• 1 cup baby carrots , cut lengthwise in fourths
• 1 cup spring onions, including tops, cut into 1" pieces
• 1 cup low sodium, fat free chicken broth
• 1 1/2 cups quick cooking brown rice, such as uncle bens
• 4 tbsp. sliced natural almonds

Preparation

Step 1

in a large wok over high heat, warm oil until very hot. gradually add pork. cook and stir about 5mins, until pork is cooked through. remove pork using a slotted spoon. set aside.

add ginger, garlic and soy sauce to the hot oil. cook 30 seconds, stirring frequently. add asparagus, peas, carrots, and onions. cook 3 mins stirring frequently, just until veges begin to soften. add chicken broth and rice. cook and stir 1 mins until well blended. reduce heat to medium. cover and cook 5 mins, until water is absorbed. divide among dinner plates