Asian Pork and Vegetable Stir-Fry for Two

• 12 cup uncooked instant brown rice
• 1 cup water
• 1 (4 ounce) boneless pork loin chops, cut into thin bite-size strips
• 2 cups sliced fresh mushrooms
• 1 medium onion, cut into thin wedges
• 12 teaspoon garlic powder
• 1 (18 1/2 ounce) canprogresso light vegetable and rice soup
• 1 tablespoon stir-fry sauce
• 1 cup fresh snow pea pods
• 2 tablespoons sliced almonds

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.
3. Cook over high heat 4 to 6 minutes, stirring frequently, until pork begins to brown.
4. Stir in soup and stir-fry sauce; heat to boiling.
5. Stir in pea pods.
6. Cook over high heat 5 to 7 minutes, stirring occasionally, until pea pods are crisp-tender.
7. Serve pork mixture over rice; sprinkle with almonds.

brown rice, water, pork loin chops, mushrooms, onion, garlic, rice soup, stirfry sauce, fresh snow, almonds

Taken from www.food.com/recipe/asian-pork-and-vegetable-stir-fry-for-two-280490 (may not work)