Asian Pork, Peas, and Mushrooms With Rice

Name: Asian Pork, Peas, and Mushrooms With Rice
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 6 serving(s)
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

Submitted by ratherbeswimmin

"Can substitute chicken breast."

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Ready In:: 1hr 55mins
Ingredients:: 11
Serves:: 6

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

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