1 pound ground pork
2 cups Chinese cabbage or regular cabbage, chopped
2 carrots, shredded
1 onion, chopped
8 mushrooms, cleaned and quartered
One small can sliced water chestnuts
1 teaspoon ginger root, grated
1/3 cup soy sauce
1-1/2 cups rice
2 cups chicken stock
1 medium zucchini, sliced
1/2 pound asparagus, sliced diagonally
1 teaspoon salt
Black pepper, freshly ground
4 green onions, chopped
Lightly oil wok or skillet; add pork and stir-fry until meat is no longer pink. Stir in cabbage, carrots, onion, mushrooms, water chestnuts and ginger and stir-fry for 2 minutes. Mix in soy sauce, then rice and gently stir. Pour in chicken stock and cover tightly. Simmer for 20 to 25 minutes until liquid is almost absorbed.
Stir in zucchini and asparagus; continue to cook about 5 minutes longer. Season with salt and pepper to taste. Sprinkle with green onions and serve hot.