PORK WITH ASPARAGUS AND MINT

EASY ENTERTAINING: Try something new tonight and invite guests for pork with asparagus and mint. Serve it with jasmine rice. Add steamed baby bok choy and sesame breadsticks on the side. Buy tapioca pudding, garnish it with toasted coconut and serve with sliced mango for dessert.

Ingredients

1 tablespoon canola oil 2 tablespoons roasted red chili paste ( see note) 2 tablespoons fish sauce or soy sauce 2 teaspoons sugar 1 medium onion, cut into 1/ 4- inch slices 3 cups asparagus, cut into 1- inch pieces 3/ 4 pound pork ( pork loin or thin pork chops), cut into thin strips ( 1/ 4 inch thick, 1 to 1 1/ 2 inches long) 1 medium red bell pepper, cut into thin, 1/ 4- inch strips 1/ 3 cup coarsely chopped fresh mint leaves Servings: makes 4 servings Preparation time: 20 minutes Cooking time: less than 15 minutes

Heat oil in a wok or skillet on medium- high. Add chili paste, fish sauce ( or soy sauce) and sugar; stir well to combine. Cook 1 minute. Add onion and asparagus; stirfry 3 minutes. Cover and cook 3 to 5 more minutes or until vegetables are tender. Remove cover and add pork and bell pepper. Stir- fry 3 to 4 minutes or until pork is cooked through. Add the mint, toss to combine and serve.

Note: Look for roasted red chili paste and fish sauce in the ethnic section of your supermarket.

Per serving: 215 calories, 20 grams protein, 10 grams fat ( 40 percent calories from fat), 2.4 grams saturated fat, 11 grams carbohydrate, 48 milligrams cholesterol, 778 milligrams sodium, 4 grams fiber.

Carb count: 1.