Stir-fry is one fine standby. With quick chopping, mixing up a simple sauce, then cooking over the highest heat possible, a stir-fry dish dashes to completion well within 40 minutes. And it lends itself to creative variations. Like using whatever leftovers lurk in the fridge. Or changing from a white rice base to black. Or adding the best veggie from the farmers' market.

Asian Pork And Asparagus With Black Rice

Start stir-frying about 8 minutes before rice is done cooking.

Makes 8 servings

1 3/4 cups water

1 cup black or red rice

1/8 teaspoon salt

1 can (14 ounces) low-sodium chicken broth

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon 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 diagonal

To cook rice: In saucepan, combine water, rice and salt. Cover. Bring to a boil. Reduce heat to a simmer. Cook for 20 minutes or until rice is tender.

To make sauce: Meanwhile, in small bowl, combine broth, soy sauce, honey, cornstarch and sesame oil.

To stir-fry: When rice is almost done, heat wok over high heat. Add vegetable oil. Heat until almost smoking. Add garlic and ginger. Stir-fry for 30 seconds. Add pork. Stir-fry for 2 minutes or until starting to brown. Remove to platter. Add asparagus to wok.

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Stir-fry for 2 minutes. Stir broth mixture. Add to wok. Cook, stirring often, for 2 minutes or until thickened. Return pork and its juices to wok. Stir. Cover. Reduce heat to medium-low. Cook for 1 minute or until pork is done and asparagus is crisp-tender. Serve over black rice.

Nutrition information: One serving provides 262 calories (37 percent of calories from fat), 11 grams fat, 3 grams saturated fat, 45 milligrams cholesterol, 24 grams carbohydrates, 18 grams protein, 429 milligrams sodium, 2 grams fiber.