Asian Pork, Peas, and Mushrooms With Rice |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 6 |
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Can substitute chicken breast. Ingredients:
2 1/2 tablespoons vegetable oil |
2 lbs boneless pork shoulder, cut into bite-size pieces |
3/4 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 |
1/4 cup orange juice |
3 tablespoons soy sauce (low-sodium if you like) |
1/4-1/2 teaspoon ground ginger |
1 teaspoon grated orange zest |
1 cup fresh peas or 1 cup frozen peas, thawed |
Directions:
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.
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