Processors and packers are willing to trim, cut, pound and even cook meat to get you to buy it.

In some supermarkets, you’ll find meat for stir-fry - thin, fat-trimmed strips of beef, pork or chicken - that cooks in seconds. All you have to do is add flavorings and in less than 30 minutes you have a nourishing dinner.

For a more sophisticated dish that’s fast-cooking and flavorful, prepare chicken or pork in a wine sauce. Pork with lemon and dill is a delicious example. To start, coat pork strips with flour and brown in oil. Add white wine, chicken broth, dill and lemon juice and simmer five to 10 minutes. Chicken can substitute for the pork.

Serve this over the rice recipe that follows or over noodles tossed with a little butter and caraway seeds.

Pork With Lemon and Dill

1 tablespoon olive oil

3/4 pound pork strips (see note)

2 tablespoons flour

1/2 cup dry white wine

1/2 cup chicken broth

1 tablespoon minced fresh dill

Juice of 1/2 lemon

Salt, freshly ground white pepper

Celery and Nut Rice (recipe follows)

Heat oil in medium skillet. Dust pork with flour and brown strips on both sides in hot oil. Remove pork from skillet. Deglaze skillet with white wine. Stir in chicken broth, dill and lemon juice.

Return pork to skillet and cook over low heat until well cooked and pan juices are thickened, 5 to 10 minutes. If juices are too thick, stir in 2 tablespoons water until smooth. Season to taste with salt and pepper. Serve with Celery and Nut Rice.

Yield: 2 servings.

Note: If pork for stir-fry isn’t available, cut thin strips from pork tenderloin.

Celery and Nut Rice

1 tablespoon butter

1 celery stalk, trimmed and sliced 1/4 inch thick

3/4 cup parboiled (converted) rice, such as Uncle Ben’s

1-1/2 cups water or chicken broth

1/4 teaspoon celery salt

1/4 cup coarsely chopped cashews, almonds or walnuts

Salt, optional (see note)

Melt butter in medium pan. Add celery and saute over medium heat 5 minutes.

Stir in rice, water and celery salt and bring to boil. Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 20 minutes.

Stir in nuts just before serving. Season to taste with salt if needed. Serve hot.

Yield: 2 servings.

Note: If using salted cashews, taste before adding more salt.