eel like Chinese tonight? This dinner is faster and less expensive than take-out. Crisp, stir-fried pork served in little lettuce puffs with scallions and cucumber takes only minutes in a wok. The meat should be crisp on the outside and tender inside. The secret is to make sure your wok or skillet is very hot before adding the meat and to add the meat a few pieces at a time.

Use the same wok for the rice. Pan juices from the meat will flavor the rice. Fried rice is great made with leftover rice.

To make fried rice, microwave one package of brown rice according to package instructions. Heat wok and add 2 teaspoons of canola oil. Add one cup of the rice and 1 cup of frozen petite peas and toss 3 to 4 minutes. Push rice and peas to edge of wok and add reserved pork marinade in the center. Cook marinade 2 minutes and then toss with rice and peas. Add salt and pepper to taste.

This meal contains 591 calories per serving with 29 percent of calories from fat.

• Fred Tasker's wine suggestion: With pork, you can never go wrong with pinot noir.

HELPFUL HINTS:

• Hoisin sauce can be found in the Chinese section of the supermarket. It's made from soybeans, vinegar, sugar and spices.

• Be sure to drain the meat and pat it dry with a paper towel before adding it to the wok. It will be crisper.

COUNTDOWN:

• Marinate meat.

• Microwave rice.

• Complete pork recipe

• Stir fry rice

SHOPPING LIST

To buy: 3/4 pound pork tenderloin, 1 bottle stir-fry sauce, 1 bottle hoisin sauce, 1 package microwave brown rice, 1 package frozen petite peas, 1 small bunch scallions, 1 medium cucumber and 1 head iceberg lettuce.

Staples: canola oil, salt and black peppercorns.

Linda Gassenheimer's latest book is The Portion Plan: How to Eat the Foods You Love and Still Lose Weight. Her website is dinnerinminutes.com.

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