Try this recipe with Northern Latitude wild rice as well as ground pork and veggies from the Market!
Cook the rice and set aside. In a small bowl, whisk together the soy sauce, sherry wine, brown sugar, and cornstarch. Set aside.
Heat 1/2 tablespoon of the oil in a large skillet or wok over medium heat. Add the pork and mushrooms, season with salt and pepper, and cook for about 7-10 minutes, until pork is cooked through. Remove from the pan and set aside, leaving the drippings in the skillet.
Return the drippings to medium heat, add another 1/2 Tb of the oil with the green beans, and cook for about 3 minutes. Add the bell pepper and cook another 4 minutes. The veggies should be crisp-tender. Add the garlic, ginger, chili sauce (if using), and crushed red pepper. Cook another minute to meld the flavors.
Add the pork and mushrooms back to the pan. drizzle the sauce over the top and sprinkle in the green onions. Stir to mix and cook 1-2 minutes until everything is hot.
Serve hot over the rice and enjoy!