Spicy Ginger Pork

Looking for a little exotic flavor?  Try this spicy low fat light dish from the orient.
Makes about 4 servings
Ingredients:

• 1 1/2 lb. of  lean pork loin grind in food processor so it gets like hamburger meat
• 1 red pepper
• 1 to 2 Tablespoons of minced fresh ginger.
• 4 cloves of garlic minced
• 2 Tablespoons of Thai sweet chili sauce
• 1 Tablespoon of "fish sauce" . This is available im most grocers in the oriental food aisle.
• 1 tsp sesame oil
• 1-2 Tablespoons of grapeseed oil. (use your judgment in terms of calories fat, etc.)
• 1  8-ounce can of water chestnuts
• 1 bunch of scallions (green onions)
• 2 Tablespoons of Oyster sauce (also readily available at your grocer in the oriental food aisle.
• 2 Tablespoons of cilantro

In a medium bowl combine ground pork, red pepper, garlic, ginger, chili sauce, fish sauce, sesame oil and 1 tablespoon of grapeseed oil. Mix ingredients into the pork by hand.
In large skillet heat the other tablespoon of the grapeseed oil. Add the pork mixture, water chestnuts, oyster sauce and pan fry until pork thoroughly cooked. Almost at the end add the cilantro. Enjoy, quick, easy, different and pretty healthy. Serve with rice or create lettuce wraps.

Seafood Stew - Healthy and Delicious
Makes about 4-5 servings
Ingredients:

• 1 lb. of a firm cooking fish, such as cod, haddock, halibut, or even tilapia works well. Cut into 2-3 inch chunks. Sprinkle with salt and pepper to taste
• 3/4 lb. Raw shrimp, I get cleaned and deveined ones and leave the tail
• 3/4 lb. raw sea scallops
• 1 bag of mussels
• Olive oil, enough to coat bottom of pan. The less you use, the less the calories, but for great flavor, use around 1/4 cup
• Garlic, lots, titrate to your preference. Around 6-8 cloves work
• Hot red pepper flakes to taste, about 1/2 to 1 teaspoon
• 1 1/2 cup quality dry white wine. Geyser Peak Sauvignon Blanc works real nice
• 1 1/2 cup chicken stock
• Pinch of thyme
• 1 can fillets of Anchovies - If you think a can is too much try less, up to you, but best is to use the whole can
• 1 medium to large sweet onion
• 1 large can (28 ounces) of crushed tomatoes
• Parsley - handful
• 2 bay leaves
• Salt and pepper to taste

Use a large soup pot and coat bottom with olive oil. Over medium to high heat, combine garlic, anchovies, hot red pepper flakes and bay leaves. The anchovies will disintegrate, and all that is left is the flavor which comes out mild, so don’t worry. Add onions. Cook for a few minutes until onions start to soften. Add crushed tomatoes, thyme and parsley. Stir a bit, and then add wine and chicken stock. Let this sauce cook down in low to medium heat for around 1/2 hour or a little bit more, depending on how saucy you want it. Add the fish chunks and simmer for about 5-7 minutes. Add Shrimp, mussels and scallops in that order. Make sure all the seafood is covered with sauce. Cover pot and cook about 10 - 20 minutes. You will have to titrate this to sauce consistency and the speed at which the seafood cooks in your kitchen. Typically, 15 minutes is average. Make sure the mussels are open which indicates they are cooked. Serve stew in pasta bowls. If you don’t care about calories, add angel hair pasta. Yum.....