Main Course: Mu Shu Pork

1 pound boneless pork loin cut into thin one-inch strips
3 tsp. soy sauce
2 Tbsp. dry sherry
2 tsp. sugar
1 Tbsp. fresh grated ginger
2/3 cup water
2 Tbsp. cornstarch
1 tsp. chicken flavored bouillon
2 Tbsp. butter
4 eggs, beaten
1 medium onion, sliced in thin strips
2 cups Chinese cabbage (napa) sliced very thin
1 cup fresh bean sprouts
4-oz. water chestnuts, drained and sliced thin
8 tsp. hoisin sauce
8 flour tortillas

Combine pork strips, soy sauce, sherry, sugar and ginger in a bowl. Mix well and allow to marinade in the refrigerator for at least 3 hours or overnight. In another bowl, combine water, cornstarch and chicken bouillon and mix well. Melt butter in large flat frying pan on medium-high heat. Pour eggs in frying pan and swish pan around so that the eggs evenly coat bottom of pan. Cook eggs for about 3 minutes or until done, turning once. Remove eggs from pan, place on plate and cut into thin strips. Add pork and marinade to pan and cook on medium high heat while stirring until done (about 4 minutes). Add onion and cook for about 2 minutes. Add cabbage, bean sprouts and water chestnuts and cook for about 2 minutes or until just crisp-tender, stirring often. Add cornstarch mixture and cook and stir until thickened. Add eggs and stir to combine all ingredients. Spread one tsp. of hoisin sauce on each tortilla, top with about 1/2 cup pork mixture, roll up tortilla and serve.

The Skinny: Use low sodium soy sauce and your favorite sugar and egg substitute. If you cannot tolerate alcohol just leave out the sherry. We use fat free tortillas and they are just great. You should be able to find hoisin sauce in the oriental section of your grocery store.

Tossed Broccoli

1 pound broccoli
1/3 cup soy sauce
1 Tbsp. sugar
2 Tbsp. rice vinegar
2 Tbsp. sesame oil
1 Tbsp. fresh grated ginger
4 cloves garlic, minced
1 tsp. red pepper flakes (the kind you sprinkle on pizza)

Wash broccoli and cut florets into bite-sized pieces. Peel off the tough skin from the stalk and cut the peeled stalk into thin slices. Steam broccoli for about 3 minutes or until just crisp-tender. If you don't have a steamer, put broccoli in boiling water for about 3 minutes until crisp-tender. With either cooking method, drain broccoli when done and immediately immerse in cold running water to stop cooking process. It is very important with this recipe that the broccoli remain crunchy and not cook too much and become soft. In a small bowl, combine soy sauce, sugar, and rice vinegar and stir until sugar dissolves. In a large frying pan or wok, heat sesame oil, then add ginger, garlic and pepper flakes and stir-fry for about 10 seconds while stirring constantly. Add the soy sauce mixture and cook for another 30 seconds while stirring. Pour sauce over the broccoli in a large bowl and mix well. Let broccoli cool in refrigerator for at least 4 hours or overnight. Serve cool or at room temperature.

The Skinny: Use low sodium soy sauce and your favorite sugar substitute.