Ingredient: Chinese Five Spice powder

Five-Spice Pork Kabobs

How To Prepare
For sauce, in a small bowl combine ketchup, teriyaki, Maple Syrup, and five-spice powder. For kabobs, trim tenderloin, slice thinly, and thread slices onto skewers. Brush skewered meat with some of the sauce.
2.
Grill kabobs on the rack of an uncovered grill directly over medium-hot coals for 3 to 4 minutes. Brush with remaining sauce. Turn kabobs; grill 3 to 4 minutes more or until fully cooked. To serve, sprinkle with cilantro. If desired, serve lime wedges alongside.

Tip

*Tip: If time permits, soak bamboo skewers in water before using. This helps to prevent the skewers from burning.

Moo Shu Chicken

How To Prepare
Mix together marinade ingredients, add chicken, and mix to coat.

2. Prepare vegetables, and grate ginger and garlic so everything will be ready.

3. Heat large skillet on medium-high heat with vegetable or olive oil. When the oil is hot, add the chicken, and stir-fry until just cooked through, probably 3 to 4 minutes depending upon how thick you cut the chicken. Remove chicken from pan.

4. Add the sesame oil, then the celery, ginger, and garlic. Saute for one minute.

5. Add the vegetables in the following order, stir-frying for 1 to 2 minutes after each addition: mushrooms, onions, cabbage, bean sprouts.

6. Add the teriyaki sauce and the chicken. Toss to combine.

7. Serve with sugar-free plum sauce. If you like, use butter lettuce leaves as wrappers.