Perfect Sushi Rice

• 2 cups uncooked glutinous white rice (sushi rice)
• 3 cups water
• 1/2 cup rice vinegar
• 1 tablespoon vegetable oil
• 1/4 cup white sugar
• 1 teaspoon salt

1. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.

2. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

PF Chang's Lettuce Wraps

SPECIAL SAUCE: (refrigerate)

• ¼ cup sugar
• 2 Tbls ketchup
• ½ cup water
• 1 Tbls lemon juice
• 2 Tbls soy sauce
• 1/8 tsp sesame oil
• 2 Tbls rice vinegar

STIR-FRY:

• ½ tsp rice vinegar
• 2/3 cup canned straw mushrooms, minced
• 2 Tbls soy sauce
• 3 Tbls chopped green onion
• 2 Tbls dark brown sugar
• 1 tsp minced garlic (1 clove)
• 3 Tbls vegetable oil
• Fried rice noodles (Mai Fun)
• 1 cup water chestnuts, minced
• 2 Chicken breasts, cooked & chopped

HOT SAUCE:

• 2 tsp water
• 1-3 tsp garlic chili paste
• 1 Tbls Chinese Hot Mustard

1. Heat & cook the stir-fry ingredients. Serve the chicken on a dish lined with fried rice noodles. Make lettuce cups by slicing head of iceberg lettuce through the middle; pull off the outside of slice. Dip in special sauce and/or hot sauce.

Crockpot Sweet and Sour Pork

• 1 1/2 lbs pork loin or chicken breast
  
• 8 ounces canned, chunked pineapple (undrained)
• 1 medium red or green bell pepper cut into squares
• 3 tablespoons brown sugar
• 1/2 teaspoon ginger
• 1/4 cup vinegar
• 3 tablespoons soy sauce
• 3 tablespoons water
• 2 tablespoons cornstarch
• 2 cusp cooked rice

1. Mix all ingredients, except cornstarch, water and rice, in Crockpot. Cook on low for 6-8 hours. Just before serving, mix cornstarch and water and stir into Crockpot. Cook for approximately 5 minutes longer, or until mixture thickens. Serve over rice.