Cabbage-Wrapped Chinese Pork Rolls

9 oz(250g) boneless pork, lean and fat

1 tsp. salt. or to taste

1 tsp. scallions, chopped

9 oz(250g) Chinese cabbage (bok choy)

1/2 tsp. fresh ginger, chopped

2 egg whites

1/4 tsp. pepper

2 tsp. flour

4 tbsp cornstarch (corn flour) dissolved in 4 tbsp water

7 fl oz (200ml) meat or bone stock

1/4 tsp. MSG (optional)

1. Mince the pork and mix with the scallions, ginger, ground peppercorn, 3/4 tsp. of the salt, and the dissolved cornstarch. Set aside.

2. Trim and discard the tough outer leaves of the cabbage. Wash the tender inner leaves and blanch briefly in boiling water, removing immediately. Drain and let cool.

3. Mix the egg whites and flour into a batter. Spread the inner side of each cabbage leaf thinly with the batter and then the filling. Roll the leaves into cylinders about 1 inch(2 cm ) in diameter and seal the openings with the egg batter. Repeat until all the filling has been used.

4. Place the rolls in heat-proof deep dish or tureen and steam over high heat for 15 minutes. remove and cool. Cut the rolls into 1 inch (2 cm) sections and steam again until the pork is thoroughly cooked.

5. Heat the stock to boiling. Add the MSG (optional) and the remaining 1/4 tsp. salt. Pour the stock over the cabbage rolls and serve.

Chinese Honey Sesame Tenderloin

1/2 cup soy sauce

2 cloves garlic, minced

1 Tbs. fresh ginger, grated or 1 tsp. dry ginger

1 Tbs. sesame oil

1 lb. boneless pork tenderloin chops, whole

1/4 cup honey

2 Tbs. brown sugar

1/4 cup sesame seeds

Combine first 4 ingredients in a bowl. Place tenderloin in a heavy plastic bag and pour soy mixture over to coat. Secure bag tightly. Marinate 2 hours at room temperature, or overnight in refrigerator. Preheat oven to 400 degrees F. Remove pork from marinade and pat dry. Discard marinade. Mix together honey and brown sugar in a shallow plate. Place sesame seeds on a separate shallow plate. Roll pork in honey mixture, coating well. Then roll in sesame seeds. Place tenderloin in a shallow roasting pan and roast about 25 minutes per 1 lb., until a meat thermometer reads 160 degrees F. Remove to a serving platter, slice thinly.

If you wish to freeze cooked meat: Cool quickly in refrigerator to retain freshness. Leave meat whole or slice and place the amounts you will use at one time in freezer/oven-proof containers or on sheets of aluminum foil. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place package where you wish in the freezer. Freeze up to 6 months. To reheat: Preheat oven to 350 degrees F. Place meat in oven and bake until hot. Please remember that USDA recommends reheating meats to 165 degrees F to destroy any bacteria.

Per serving: calories 310, fat 10.7g, 31% calories from fat, cholesterol 72mg, protein 28.4g, carbohydrates 26.2g, fiber 1.2g, sugar 23.6g, sodium 287mg, diet points 7.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.7, Sugar: 1.4, Very lean meat protein: 3.9