Meal: Pork and Edamame with Brown Rice

Pork and Edamame with Brown Rice:
Edamame can either be fresh or frozen depending upon availability at your local grocery store.

Ingredients
1 cup brown rice
3 tablespoons canola oil, divided
1 tablespoon chopped peeled fresh ginger
3 garlic cloves, minced
6 ounces pork tenderloin, trimmed and cut into thin strips
1/2 cup shelled edamame (green soybeans)
1/2 cup shredded carrot
3/4 cup diagonally cut green onions
1/2 cup (1/4-inch-thick) slices red bell pepper, each cut in half
2 tablespoons low-sodium soy sauce
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon Thai chili sauce (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook rice according to directions. While rice is cooking, heat about 1/2 tsp of oil in a large skillet or wok over medium high heat. Add garlic and ginger and saute for one minute. Add in pork and saute until just cooked about 3 minutes. Remove from skillet, place in a bowl, cover, and set a side.

In the same skillet add 1 tsp oil, edamame and carrots, saute about 2 minutes. Then add onions and red pepper and saute for an additional 2 minutes. Add remaining oil to pan, return pork to pan and add in remaining ingredients, soy sauce through pepper. Cook until heated through. Serve over brown rice.