Lettuce Wraps

1 1/2 lbs. lean ground turkey or chicken
1 T vegetable oil
1-3 t McCormick Szechwan seasoning
1/2-1T Chinese Five Spices
1 C shredded carrots
1 (8 oz) can sliced water chestnuts, drained and chopped
3 T soy sauce
1/2 c sliced green onions
1/2 c chopped toasted pecans or walnuts
1 head iceberg lettuce, separate leaves
Purchased Chinese sauce- Hoisen sauce
Optional: fried Chinese rice noodles (maifun)

In a skillet, cook ground chicken or turkey in oil with Szechwan seasoning and Five spices until well browned, stirring to break meat into small pieces. Meanwhile, toast your chopped nuts on the stove or in the oven watching and stirring so that they don't burn, then set aside. Add water chestnuts and carrots along with the soy sauce to the seasoned meat. Cook and stir meat mixture for about 5-7 minutes until flavors mix and it is thoroughly heated through. While the meat mixture is cooking, wash, separate and drain lettuce leaves. Stir green onions into the meat mixture and cook for an additional 2 min, or as desired. Stir in toasted nuts last and serve. To eat, spread purchased Chinese sauce in center of lettuce leaf then top with meat mixture. (optional: fry maifun for garnish and crunch. Follow directions on the maifun bag. Place them on top of the meat mixture.) Fold and tuck the lettuce leaf to enclose filling. Serves 6. 2 Wraps each!

Beef Skewers with Peanut Dipping Sauce

3 Garlic cloves
1/4 c plus 1 teaspoon soy sauce for dipping sauce
1 T toasted sesame oil
1 t light brown sugar
1/2 t ground cumin
1/8 t crushed red pepper
1 lb. beef of your choice (Boneless rib eye roast is great)
2 t canola oil
1/4 c reduced sodium canned vegetable broth or water
1/4 c smooth peanut butter
1/2 t ketchup
1/4 t rice vinegar
Coarse salt and ground pepper

1. In a bowl, combine 2/3 of the garlic with 1/4 cup soy sauce, sesame oil, brown sugar, cumin, and crushed red pepper. Thread beef onto skewers. Arrange in a shallow dish. Pour marinade over beef. Refrigerate covered 45 min or preferable overnight.Turning once.

2. Meanwhile make dipping sauce. Heat canola oil in a small sauce pan over medium heat. Add remaining garlic, cook, stirring until soft, 3min. Add broth. Bring to boil. Remove from heat. Whisk in peanut butter, ketchup, vinegar, and remaining teaspoon of soy sauce. Let cool completely.

3. Heat grill to high. Season beef with salt and pepper. Remove skewers from marinade, letting excess drip off. Discard marinade. Grill beef 1-2 min per side for medium. Serve hot with dipping sauce on the side!