Source: dLife

Boneless pork chops seasoned with five-spice powder and garlic.

Servings

0.25 lb boneless pork chops , trimmed of visible fat and cut into thin, 1 inch-long strips
0.25 tsp Chinese 5-spice powder
0.25 tsp garlic powder
4 Boston lettuce leaves (or bibb lettuce)
0.5 cup cooked white rice
0.33 cup kimchee (Korean pickled cabbage)

1 In a small bowl, mix the pork, five-spice powder and garlic powder. Stir pork in seasonings to coat.
2 Cover the bowl with plastic wrap. Refrigerate for at least 5 minutes to allow the seasonings to give flavor to the pork.
3 Place a small non-stick skillet over medium-high heat until it is hot enough to cause a drop of water to sizzle on it. With an oven mitt, momentarily take the pan off the heat and mist lightly with olive oil spray.
4 Add the pork. Cook, stirring periodically for 2-4 minutes or until browned on all sides and no longer pink inside.
5 Place the lettuce leaves side by side on a serving plate. Fill the leaves with equal amounts of rice, pork and kimchee. Serve immediately.

This recipe gets a lot of its flavor from the pickled cabbage (Kimchee), which can be found in jars, usually refrigerated, near the produce section of most major grocery stores.