Pork Loin and Vegetable Stir-Fry over Rice

1Start by preparing the rice (2 cups) Rinse the rice (2 cups) under cold water (4 cups) until the water (4 cups) runs clear. Combine the rice (2 cups) and water (4 cups) in a rice (2 cups) cooker or pot. Cook according to the rice (2 cups) cooker's instructions or bring the pot to a boil, then reduce the heat to low, cover, and simmer for 18 minutes or until the water (4 cups) is absorbed and the rice (2 cups) is tender. Set the rice (2 cups) aside and keep it warm.

2Prepare the stir fry Heat the vegetable oil (2 tablespoons) in a large skillet or wok over medium-high heat. Add the garlic and onion (1 large), and sauté for about 2 minutes until the onion (1 large) starts to soften. Add the pork loin slices (1 lb) and cook, stirring occasionally, until the pork begins to brown, about 5 minutes. Add the bell pepper (1) and corn (1 cup), continuing to cook and stir for another 5 minutes until the vegetables are tender but still crisp. In a small bowl, mix together the soy sauce (2 tablespoons), oyster sauce (1 tablespoon), and sugar (1 teaspoon). Pour this sauce over the pork and vegetable mixture. Stir well to ensure the sauce evenly coats all the ingredients. Season with salt and pepper to taste. Cook for an additional 3 minutes, allowing the flavors to mingle. Serve the stir fry over a bed of the prepared rice (2 cups). Adjust the seasoning if necessary and enjoy your Pork Loin (1 lb) and Vegetable Stir-Fry over Rice (2 cups).