Pork Curry with Peppers and Asparagus Rice

Ingredients Pork Curry:
1 1/2 to 2 pounds pork loin
1 Green Bell Pepper
1 Red Bell Pepper
2 Cloves of Garlic
1 Tablespoon Curry Powder
1 Teaspoon Salt (guessing on this, adjust to taste)
1/3 cup Vegetable Oil
Black Pepper

Ingredients Asparagus Rice
2 1/2 cups Water
1 cup Long Grain Rice
2 teaspoons "Better Than Bouillon- Beef" (or one bouillon cube)
1 pound Asparagus

Directions Pork Curry
Cut pork into 1/2 to 3/4 inch cubes and place in a ZipLoc bag
Add 1/3 cup oil, curry powder, salt a sprinkle of black pepper and shake until all the pork pieces are well coated.
Cut peppers into roughly 1 inch square sections
Dice the garlic cloves

30 minutes before serving...
Add some oil and garlic to a wok or frying pan and bring up to temperature.
When garlic begins to brown, add pepper, stirring occasionally for 10 minutes
Add coated pork and continue to stir occasionally until the pork is cooked (about 20 minute)
Add oil as needed.

Direction for rice
Trim the asparagus spears as normal.  Then cut off the tips and slice the remaining stalk into 1/4 pieces.
Bring water to a boil, add bouillon and stir until dissolved.  Then add rice, asparagus tips, and stalk pieces.  Reduce heat to low and cover.  Simmer until water is absorbed and the rice is tender (30 to 40 minutes).  Stir a couple times while simmering to mix the asparagus with the rice.