- 1 tablespoon reduced-sodium tamari
- 1 (12-ounce) pork tenderloin, cut lengthwise in half then thinly sliced
- 1 cup low-sodium vegetable broth
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 red bell pepper, thinly sliced
- 1 cup 1-inch pieces green onion
- 3 cups cooked brown rice, warmed
Heat a large skillet over medium-high heat. Add pork and cook, stirring, until cooked through, 2 to 3 minutes. Remove pork and juices to a bowl, cover and keep warm.
Add 1/4 cup water to the skillet and bring to a simmer. Stir in asparagus, pepper and green onion. Reduce heat to medium and cover. Cook 5 minutes, uncover and continue to cook until asparagus is fork tender, 2 to 3 minutes. Transfer vegetables to the bowl with pork. Whisk broth mixture and add to the skillet. Bring to a boil over medium-high heat and boil 1 minute, stirring. Add pork and vegetables back to the skillet; stir to coat and heat through. Serve with brown rice.
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