1 tsp. Oriental sesame oil
3 ribs celery, finely chopped
1 tsp. minced garlic
4 oz. very lean ground pork
3 scallions, chopped
1 1/4 c. no-salt-added chicken stock
3 tbsp. dry sherry
1 tbsp. cornstarch
1 tbsp. reduced-sodium soy sauce
1 tbsp. coarsely grated ginger
1/2 tsp. or more hot sesame oil
8 oz. shrimp, peeled, cooked and coarsely chopped
8 or 9 oz. fresh angel-hair pasta, cooked and drained

Heat Oriental sesame oil in a non-stick pan and saute celery and garlic. Add pork and two chopped scallions, and cook over medium heat until pork has browned.

Add stock to pork mixture. Mix sherry with cornstarch; stir into pot with soy sauce, ginger and hot sesame oil. Cook, stirring, until mixture begins to thicken. Stir in shrimp, cooking just until shrimp are heated through; mix in remaining scallion. Spoon over cooked pasta.

Makes 2 servings. Each serving contains about 558 calories, 14 grams fat (23 percent of calories from fat), 226 milligrams cholesterol, 1, 268 milligrams sodium.