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Stir-fried pork and asparagus.

Kimiko Bigelow, San Jose, California

1 pound boned pork loin, fat trimmed

1/4 cup reduced-sodium soy sauce

1 tablespoon sake (rice wine)

2 teaspoons ground ginger

1 1/2 pounds slender asparagus (tough ends trimmed), in 3- to 4-inch lengths

2 teaspoons salad oil

1 tablespoon sliced green onion

Cut pork into thin strips. In a bowl, mix pork, soy, sake, and ginger; let stand 5 to 30 minutes.

Place asparagus and 1/2 cup water in a wok or 10- to 12-inch frying pan over high heat; cover. Stir occasionally until asparagus is tender-crisp to bite, 2 to 4 minutes. Drain asparagus, put on a platter, and keep warm.

Add oil to wok on high heat. With a slotted spoon, lift meat from marinade. Stir-fry in pan until meat is no longer pink in center (cut to test), 2 to 3 minutes. Add marinade and 2 tablespoons water; stir gently until boiling. Pour over asparagus; garnish with onion. Serves 4.

Per serving: 246 cal. (40 percent from fat); 30 g protein; 11 g fat (3.2 g sat.); 7.3 g carbo.; 678 mg sodium; 72 mg chol.
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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Bigelow, Kimiko
Article Type:Column
Date:Mar 1, 1993
Previous Article:Celery root antipasto salad.
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