GREEN VEGETABLES AND PORK YUNNAN STYLE (Derived from a recipe in Food Day Magazine ) Serves 4
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1 cup white rice 1 Tbsp virgin olive oil Chicken broth, quantity according to cooking directions In a sauce pan heat over medium-high heat oil and saute the rice until some of the grains start to turn brown. Add quantity of chicken broth according to rice package directions. 1/4 lb ground pork 1 tsp finely chopped fresh ginger 1 Tbsp vegetable oil Meanwhile, film a cast iron fry pan with oil and cook sausage and ginger over medium heat, breaking apart the pork with a spoon, until sausage is no longer pink, 2 or 3 minutes. Drain and set aside. 1/4 lb green beans, trimmed, in 1-inch lengths 1/4 lb asparagus, trimmed, in 1-inch lengths 1/4 lb broccoli, cut into small florets 1/4 tsp crushed red pepper flakes 1 small clove garlic, crushed   Stir fry the above ingredients 1 minute. 1/4 cup dry sherry 2 Tbsp soy sauce 1 tsp granulated sugar Add the above ingredients, cover and steam until the vegetables are brilliant green and tender-crisp and the liquid has almost all cooked away, about 10 minutes. 2 green onions with tops, cut in 1-inch pieces and sliced lengthwise Add green onions and cook 1 minute.