Asian pork and asparagus with black rice
1 3/4 cups water
1 cup black or red rice
1/8 teaspoon salt
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1 can (14 ounces) low-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon each: honey, cornstarch
1 teaspoon Asian sesame oil
1 tablespoon vegetable oil
3 cloves garlic, chopped
1 piece (2 inches long) ginger root, finely chopped
6 boneless pork chops, thinly sliced
1 small bunch asparagus, trimmed, sliced into 1-inch pieces on the diagonal
Makes 8 servings.
Combine water, rice and salt in a saucepan; cover. Heat to a boil; lower heat to a simmer. Cook until rice is tender, about 20 minutes. Meanwhile, mix the broth, soy sauce, honey, cornstarch and sesame oil in a small bowl.
Heat a wok over high heat when rice is almost done. Add vegetable oil; heat to almost smoking. Add garlic and ginger; stir-fry 30 seconds. Add pork; stir-fry until starting to brown, 2 minutes. Remove to platter. Add asparagus to wok; stir-fry 2 minutes.
Stir the broth mixture; add to wok. Cook, stirring often, until thickened, about 2 minutes. Return pork and its juices to wok; stir. Cover; lower heat to medium-low. Cook until pork is done and asparagus is crisp-tender, about 1 minute. Serve over black rice.
Start stir-frying about 8 minutes before the rice is done cooking.
Nutritional information per serving: 262 calories, 37 percent of calories from fat, 11 g fat, 3 g saturated fat, 45 mg cholesterol, 24 g carbohydrates, 18 g protein, 429 mg sodium, 2 g fiber.