This one is from the Diabetic Lifestyle website, but it certainly isn't lacking for flavour or presentation.
Stir-Fry Pork with Rice
1 tablespoon olive oil
2 large garlic cloves, minced
1 (2-inch) piece fresh ginger, peeled and minced
1 large onion, thinly sliced
4 large mushroom caps, cleaned and sliced
4 scallions, white part and 4 inches green, cut into 2-inch pieces
1 pounds boneless center-cut pork loin chop, trimmed of all fat and cut into thin strips
2 tablespoons low-sodium soy sauce
1 tablespoon balsamic vinegar
2 teaspoons cornstarch
1 cup fat-free low-sodium chicken broth
2 cups hot cooked long-grain rice
Heat 1/2 tablespoon of the olive oil in a large non-stick skillet or wok over high heat.
When hot, add garlic, ginger, onion, mushrooms, and scallion. Stir-fry for 4 to 5 minutes, until vegetables are limp.
Transfer to a heated platter; keep warm.
In a small cup, stir together the soy sauce, balsamic vinegar, and cornstarch until cornstarch dissolves.
Add the remaining olive oil to the skillet and distribute the pork over the bottom of the skillet. Stir-fry until pork is browned on both sides (about 4 minutes). Return onion-mushroom mixture to the skillet.
Add the broth to the skillet, then stir in the soy sauce-cornstarch mixture. Continue to cook, stirring occasionally until mixture comes to a boil and sauce thickens slightly.
Serve over rice with a spring of cilantro for garnish, if you want.