Mushu Pork-Not in the least bit authentic

1/2 lb pork loin cut into thin strips
1 clove garlic finely minced
1 teaspoon fresh grated ginger
1 tablespoon soy sauce
Black pepper
3 tablespoons vegetable oil
1 16 oz package Rainbow Salad or Broccoli Slaw
1 can bamboo shoots drained reserve the liquid
2 small or 1 large onion sliced thin
1/2 cup water
1/4 cup sherry
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tsp szechuan chili paste or other chili paste or hot sauce
2 tsp cornstarch
1 package burrito size tortillas
1 jar hoisin sauce

Heat a wok over high heat. Meanwhile toss the pork loin with the garlic, ginger, 1 tablespoon soy sauce and some black pepper. Add the oil to the wok and when almost smoking add the pork. Toss and cook until browned and cooked through. Add the onions to the pork and and cook 1 minute add the rainbow salad and bamboo shoots. Stir and cook for 2 minutes add the sherry, brown sugar, chili paste and remaining soy sauce. Continue to cook and stir for 2-3 minutes. Mix the 1/2 cup water, reserved bamboo shoot liquid and the cornstarch together pour into wok over meat and vegetables and bring to a boil, tossing to combine sauce and vegetables. When sauce has boiled and thickened remove from heat. To serve spread 1-2 tsps hoisin sauce on center of tortilla, top with a mound of mushu and roll up burrito style. Serve with rice.

Campfire Cuisine-Lemon Chicken

Any fool can burn a hot dog and heat a tin of beans, and lets face it if you've just hiked all over the wilderness and it's freezing and you're starving, these things taste absolutely divine. But I've always enjoyed creative cooking and the challenge of a campfire only makes me want to be more creative. A love of hobo meals has caused me to experiment with other food you can bury in a fire. Potatoes and onions, whole and wrapped in a shiny jacket of foil taste incredible after you pull them from the coals. Adding mushrooms or peppers to the traditional mix of carrots, potato and onion in a hobo meal is a nice twist or changing from a hamburger patty, to a chicken breast or a pork chop is also welcome. This so far is my favorite is my favorite wrapped in foil experiment.

Lemon Chicken

For each:
1 sheet heavy duty aluminum foil
1 chicken breast
1/2 lemon sliced very thin
4 or 5 green onions white and green parts cut into 1 in pieces
2 cloves of garlic chopped
1 cup instant brown rice
1 cup chicken broth or water
1 tablespoon butter
salt and pepper

Spread the butter (or if it's cold break into bits) in the center of the sheet of foil, lay the lemon slices over the butter top with the onions, salt and pepper the chicken breast and lay this on top of the lemon and onions, fold the sides up to form a squarish bowl, sprink the garlic on top of the chicken pour the rice over the chicken then the broth over the rice. Fold the sides of the foil up and around the food and roll over twice to seal (watch your other ends so the broth doesn't spill out) roll each of the other ends to form tight seals. Bury in hot coals for 15-25 minutes depending on the heat of your fire. Open and wolf.