1 c. brown rice
3/4 c. low-sodium chicken stock
2 tbsp. Oriental sesame oil
2 tsp. cornstarch
1 tsp. dry sherry
3/4 tsp. sugar
2 lbs. asparagus, trimmed
2 c. thinly sliced red peppers
1/3 c. lump crabmeat
1 egg, white, beaten
2/3 c. chopped scallions

Bring 2 cups of water to a boil in a medium size saucepan. Stir in the rice, cover the pan, reduce the heat to low and cook for 40 minutes, or until the rice is tender and all the water is absorbed; remove from the heat and set aside.

In a large skillet, combine the stock, oil, cornstarch, sherry, sugar and 2 tbsp. of water and stir until blended. Bring the mixture to a boil over medium high heat, then add the asparagus and peppers.

Reduce the heat to low, cover the skillet and simmer for 2 minutes, or until the asparagus is crisp tender. Divide the rice among 4 plates.

Using a slotted spatula, quickly drain the vegetables and arrange them on the rice. Scatter one fourth of the crabmeat over each serving.

For the sauce, return the cooking liquid to a boil, stir in the egg white and scallions, and cook, stirring, for just 2 to 3 seconds, or until the egg white turns opaque. Immediately pour the sauce over the vegetables and crabmeat, and serve. Makes 4 servings.

Calories per serving; 300. 50% carbohydrate, 46 g; 16% protein, 12 g; 25% fat, 9 g; Calcium 72 mg; Iron 3 mg; Sodium 67 mg.