CHINESE PORK IN LETTUCE PUFFS

2 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
4 medium cloves garlic, crushed
2 tablespoons chopped fresh ginger
2 tablespoons honey
1 1/2 pounds pork tenderloin, trimmed of fat and cut into 1/2-inch pieces
1 tablespoon sesame oil (not toasted)
Salt and pepper
GARNISHES:
3 green onions
1 medium cucumber
8 large iceberg lettuce leaves
6 tablespoons hoisin sauce

In small bowl, mix soy sauce, sherry, garlic, ginger and honey. Add pork and allow to marinate while you prepare garnishes.

Wash and remove root ends and damaged leaves from green onions. Cut into 4-inch pieces. Slice each piece lengthwise into long slivers. Place in a small bowl.

Peel and cut cucumbers into 4-inch pieces. Cut lengthwise into thin slivers. Place in small bowl.

Remove lettuce leaves in whole pieces to form cups. Wash and drain, place in a large serving bowl.

Spoon hoisin sauce into a small serving bowl.

Heat sesame oil in a wok or skillet on high heat until smoking. Add pork and marinade. Separate any pieces that cling together. Cook without stirring 1 minute. Turn meat and stir-fry 2 minutes. Sprinkle with salt and fresh black pepper to taste. Spoon into a bowl.

TO SERVE:
Place bowls with green onions, cucumber, lettuce, hoisin sauce and pork on the table. Take 1 lettuce leaf and spoon a little sauce into it. Add a few green onion slivers, cucumbers and some pork. Roll up and eat like a wrap.

Serves 4
Source: Prevention's Fit and Fast in Minutes by Linda Gassenheimer