<http://schema.org/recipeInstructions>
" Prepare Watercress Rice: In 1-quart saucepan over high heat, heat 1 1/2 cups water and 3/4 cup regular long-grain rice to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes  until rice is tender and water is absorbed. Stir in watercress leaves. Keep warm. Prepare pork: Meanwhile, in medium bowl, toss pork, soy sauce, ginger, sesame oil, and garlic. In cup, mix chicken broth and cornstarch. In nonstick 12-inch skillet over medium-high heat, heat 1 teaspoon olive oil. Add carrots and red pepper; cook until lightly browned, about  5 minutes, stirring frequently. Add  1 tablespoon water and cook 3 to 5 minutes longer until tender-crisp. Remove to bowl. In same skillet, heat remaining 1 teaspoon olive oil. Add zucchini; cook until tender-crisp, about 3 minutes, stirring frequently. Remove to bowl with vegetables. In same skillet, cook pork mixture, stirring constantly, until pork just loses its pink color. Stir cornstarch mixture; add to pork. Stir in vegetables; heat to boiling. Boil 1 minute until sauce thickens. Serve pork stir-fry with Watercress Rice. Photograph by Martin Jacobs"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3962/sesame-pork-stir-fry-2853/>