MAIN DISH

CHINESE PORK PUFFS

• 3/4 pound pork tenderloin

Remove visible fat from pork. Cut into ½-inch slices. Pour stir-fry sauce into a self-seal plastic bag and add meat. Let marinate 15 minutes, turning several times to make sure meat is covered.

Meanwhile, prepare garnishes: Wash and remove root end and damaged leaves from scallions. Cut into 4-inch pieces. Slice each piece lengthwise into long slivers. Place in small bowl. Peel and cut cucumber into 4-inch pieces, then cut lengthwise into thin slivers. Place in another small bowl. Remove lettuce leaves in whole pieces to make lettuce cups. Wash and drain. Place in large serving bowl. Spoon hoisin sauce into small serving bowl.

Drain pork, reserving sauce to use in the fried rice. Pat pork dry with paper towel. Heat wok or skillet over high heat. Add oil and heat until smoking. Add pork, a few pieces at a time to keep wok hot. Stir fry 3 minutes. Remove from wok and cut each pork slice into 3 pieces. Place on a serving dish.

To serve, place containers of scallions, cucumber, lettuce, hoisin sauce and pork on the table. Take one lettuce leaf and spoon a little sauce onto it, add a few scallion and cucumber slivers and some meat. Roll up and eat like a wrap. Makes 2 servings.

Per serving: 345 calories (31 percent from fat), 12.0 g fat (1.9 g saturated, 5.9 g monounsaturated), 108 mg cholesterol, 38.6 g protein, 20.0 g carbohydrates, 3.8 g fiber, 619 mg sodium.

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