Pork Rice Stir-Fry

Name: Pork Rice Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Asian Recipes, Asian Side Dishes
Ingredients: 4 ounces pork tenderloin, cut into 1/2-inch cubes; 4-1/2 teaspoons canola oil, divided; 1/2 cup sliced fresh mushrooms; 1/2 cup fresh sugar snap peas; 1/2 cup sliced water chestnuts; 2 tablespoons chopped green pepper; 2 tablespoons chopped sweet red pepper; 1 tablespoon chopped green onion; 1/4 teaspoon minced garlic; 1 tablespoon soy sauce; 1/4 teaspoon sugar; 1-1/2 cups leftover cooked long grain rice

A colorful stir-fry comes together in no time with leftover long grain rice. Quick and easy, this family favorite takes just minutes to prepare.—Gloria Warczak, Cedarburg, Wisconsin

Ingredients

4 ounces pork tenderloin, cut into 1/2-inch cubes
4-1/2 teaspoons canola oil, divided
1/2 cup sliced fresh mushrooms
1/2 cup fresh sugar snap peas
1/2 cup sliced water chestnuts
2 tablespoons chopped green pepper
2 tablespoons chopped sweet red pepper
1 tablespoon chopped green onion
1/4 teaspoon minced garlic
1 tablespoon soy sauce
1/4 teaspoon sugar
1-1/2 cups leftover cooked long grain rice

Directions

In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender.
Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.