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THE ELECTRIC KITCHEN

"The Electric Kitchen
Carrots cut into flowers shapes add a touch of color
to a stir-fry of pork and asparagus.

Quick saute
for spring

The Electric Kitchen" airing through the first half of February features guest cooks Vail Matsumoto, 2000 Cherry Blossom Queen; and Sharlene Urakami, co-chairwoman of the 49th Cherry Blossom Festival.

"Electric Kitchen" airs at 9:30 a.m. Sundays, 8:30 p.m. Mondays, 5 p.m. Tuesdays and 6 p.m. Thursdays on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursdays on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Mondays and 5:30 p.m. Wednesdays on Na Leo o Hawaii Channel 2 in Hilo and 14 in Kona.

Here is one of Matsumoto's recipes. All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Ginger-Pork Sauté

1 pound pork loin
8 stalks asparagus
1 tablespoon salad oil
Pepper to taste
1 tablespoon finely minced ginger root
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons sake
1 tablespoon sugar

Slice pork. Break off and discard woody ends of asparagus; peel lower part of stalks and cut asparagus into 2-inch lengths. Blanch in lightly salted water.

In a skillet or wok, heat oil and stir-fry pork until cooked; add asparagus and sauté briefly. Add pepper. Add remaining ingredients and mix well. Serves 2 to 4.

Nutritional information unavailable.

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