Asian Pork, Peas, and Mushrooms With Rice

• 2 12 tablespoons vegetable oil
• 2 lbs boneless pork shoulder, cut into bite-size pieces
• 34 cup chopped green onion, including some tender green tops
• 2 cups sliced mushrooms
• 1 cup long-grain white rice
• 2 cups chicken stock or 2 cups chicken broth
• 14 cup orange juice
• 3 tablespoons soy sauce (low-sodium if you like)
• 14-12 teaspoon ground ginger
• 1 teaspoon grated orange zest
• 1 cup fresh peas or 1 cup frozen peas, thawed

1. Heat 1 1/2 tablespoons oil in a big skillet over medium-high heat.
2. Add in pork; stir/saute for 5-10 minutes or until pork is browned; transfer to a 2 1/2 quart casserole dish that has been sprayed with cooking spray.
3. In the same skillet over medium heat, add 1 tablespoon oil.
4. Add in onions and mushrooms; stir/saute for 5 minutes or until tender.
5. Stir in rice, stock, orange juice, soy sauce, ginger, and orange zest.
6. Bring mixture to a boil; pour over pork in the casserole dish.
7. Cover and bake in a 350 oven for about 45 minutes or until the rice is tender and liquid is absorbed.
8. Stir in peas; cook, uncovered for 10 more minutes.

vegetable oil, pork shoulder, green onion, mushrooms, longgrain white rice, chicken, orange juice, soy sauce, ground ginger, orange zest, fresh peas

Taken from www.food.com/recipe/asian-pork-peas-and-mushrooms-with-rice-121885 (may not work)