In a bowl, combine pork, a splash of sherry plus soy sauce, cornstarch and ginger, turning to coat; set aside.
Put rice on to cook according to package instructions.
Meanwhile, in a non-stick wok, heat oil over high heat; stir-fry pork (adding marinade to wok, too) until meat is no longer pink, 1 or 2 minutes.
Add mushrooms, asparagus, garlic, and red and yellow peppers; stir-fry for 30 seconds. Stir in chicken broth, honey and a second splash of sherry; cook until asparagus and peppers are tender-crisp and sauce thickens slightly, about 2 minutes. Divide rice among 4 plates and top with stir-fry.
Per serving: 351 calories, 25 g protein, 7 g fat (2 g saturated fat), 41 g carbohydrates, 5 g fibre, 56 mg cholesterol, 184 mg sodium.