ASIAN PORK AND VEGETABLE STIR-FRY

Asian Pork and Vegetable Stir-Fry image

A can of Progresso™ Light soup is the secret ingredient in this 30-minute meat-and-veggie skillet dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 2

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 320, Carbohydrate 49 g, Cholesterol 35 mg, Fiber 8 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 8 g, TransFat 0 g