Ginger Pork

Serves 6

Ingredients:
- 2 lbs. pork cubes 1-inch size (may be cut from pork chops)
- Flour
- 3 tbsp. cooking oil
- 1/2 c. chicken broth (may use bouillon cubes
- 1/3 c. soy sauce
- 2-4 tbsp. sherry
- 1 sm. clove garlic, minced
- 1 tsp. ground ginger
- 1/4 c. chopped green onion (or regular onion)
- 1 tbsp. honey
- 1 can water chestnuts, drained and sliced

Preparation:
1) Dredge meat in flour.

2) Heat oil in large skillet or electric fry pan.

3) Add half meat; brown quickly. Remove and brown rest of meat. Pour excess oil from pan.

4) Combine chicken broth, soy sauce and sherry. Add other ingredients. Place in pan with meat. Simmer covered 15 minutes or until meat is tender.

5) Add 1 can drained, sliced water chestnuts or bean sprouts (or canned). Heat through. Serve over hot fluffy rice.

Lettuce Wraps (Lettuce-wrapped Chicken)

Ingredients:
- 1 lb. boneless and skinless chicken breast (ground)
- 3 dried shitake mushrooms (soaked in warm water until soft, remove stems and chopped finely)
- 3 cloves garlic (chopped finely)
- 2 fresh water chestnuts (chopped finely)
- 2 tablespoons cooking oil

Marinate:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon kecap manis (sweet soy sauce) or dark soy sauce (for coloring)
- 1/4 teaspoon salt or to taste
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon sugar
- 1 teaspoon corn starch
- 1 stalk scallion (finely chopped)
- 3 dashes white pepper powder
- 1 fresh and cold iceberg lettuce head

Hoisin-Ponzu Dipping Sauce:
- 3 tablespoons hoisin sauce
- 1 tablespoon Japanese ponzu sauce
- 1/2 teaspoon Sriracha chili sauce
- 1 tablespoon warm water (to dilute the dipping sauce)

Sweet Chili Sauce:
- 4 tablespoons Mae Ploy sweet chili sauce
- Some cilantro leaves (chopped)
- 1/2 tablespoon lime juice

Preparation:
1) Mix the ground chicken meat, chopped mushrooms and water chestnuts with all the marinate ingredients. Set aside for 15 minutes.

2) Mix the dipping sauces and set aside. Heat up a wok and add the cooking oil. Saute the garlic until light brown and then add the chicken. Stir-fry the ground chicken and break up the lumps so they form nice small pieces. Continue to stir-fry until the chicken is cooked. Dish out and set aside.

3) Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves.

4) Scoop up a big spoonsful of chicken and place it in the middle of a lettuce leaf. Wrap it up and dip into the hoisin-ponzu sauce or sweet chili sauce before eating. Alternatively, you can add the sauce on top of the chicken before eating.