Prepare the instant brown rice according to package directions (you can continue with the rest of the recipe while rice is cooking). When done, set aside.
In a small bowl, whisk together the soy sauce, cornstarch, and sherry wine. Set aside.
Heat 1/2 tbsp olive oil in a large skillet over medium heat. Add the ground pork and Let’s Blend mushrooms. Cook for about 7-10 minutes, until pork is cooked through (there should be no pink). Use a slotted spoon to remove pork and mushroom blend and set aside in a large bowl for now.
Leave any of the drippings from the pork in the skillet, and return to medium heat. If the pan looks too dry, add the other 1/2 tbsp of olive oil. Add the green beans and cook for approximately 2 minutes. Add the bell pepper and cook for another 4 minutes, until all vegetables are starting to get crisp-tender.
Add garlic, ginger, chili paste, and crushed red pepper and cook for another minute.
Add pork/mushroom mixture back to the pan. Stir in the soy sauce mixture and green onions. Continue cooking for another 1-2 minutes, until everything is well heated and combined. Serve over rice.