CHICAGO (Map) - CHICAGO, May 13 /PRNewswire/ -- Lawry's(R) is proud to celebrate Asian Pacific American Heritage Month by encouraging families to enjoy the distinct aroma, bright colors, and varied textures of Chinese-inspired cuisine at home. Lawry's(R) "Cooking Up Culture" program, a yearlong celebration of cultures that makes American cuisine vibrant and diverse, continues this month with delicious recipes featuring Chinese and other Asian-inspired dishes. Chinese cooking has become a vital part of American cuisine over time as a result of over 200 years of Chinese immigration to the U.S. Now, Lawry's encourages families to cook up a little Chinese flavor at home in their own kitchens.

"Even though it's common for American families to enjoy Chinese cuisine while dining at restaurants, cooking Chinese dishes at home doesn't have to be overwhelming," said Lawry's spokesperson, B. Smith, restaurateur and lifestyle expert. "With Lawry's(R) Marinade flavors such as Sesame Ginger with Mandarin Orange and Teriyaki, your family can easily enjoy exotic Asian flavors in the convenience of your own home."

Asian food was introduced to the United States in the mid-1800s when Chinese immigrants from Canton began settling in California. At that time, Chinese food was consumed primarily by the Chinese community, not becoming popular among Americans until the 1920s when young cosmopolitans began to adopt it into their lifestyles as an exotic new cuisine. It was not until after World War II that Asian cuisine (notably Chinese, Japanese and Polynesian) piqued the interest of mainstream America.

Eventually, the Chinese created their own Chinatowns within major American cities where they opened eateries identified by triangular yellow flags. The cooking style in these new American Chinatowns was basically stir-fried, rice- based Cantonese, which utilized everything from vegetables, poultry, beef and pork to seafood, and sometimes even tofu.

"With its marinades, Lawry's has created easy-to-prepare recipes, such as Moo Shu Pork and Vegetable Lo Mein with Peanuts, that reflect the flavor and cooking style of traditional Chinese cuisine that American families have come to enjoy," said B. Smith.

With its "Cooking Up Culture" program, throughout the year, Lawry's will celebrate the variety of cultures that influenced the foods we enjoy in America every day. The celebration continues this month with delicious recipes featuring Asian-inspired dishes. Visit http://www.lawrys.com to learn how to spice up your regular cooking routine with more flavorful cultural creations.

                                 MOO SHU PORK
                                  4 servings
               Prep Time: 20 minutes     Cook Time: 10 minutes
    2 large eggs
    1-1/4 tsp. Lawry's(R) Garlic Salt, divided
    1/2 lb. boneless pork chops or pork tenderloin, cut into match-stick-size
      pieces
    2 Tbsp. vegetable oil
    1/2 cup thinly sliced green onions
    1 bag (16 oz.) coleslaw mix
    1/2 cup Lawry's(R) Teriyaki Marinade With Pineapple Juice
    2 Tbsp. chicken broth or water
    8 (6-in.) fajita size flour tortillas, heated according to package
      directions

In small bowl, mix eggs with 1/4 teaspoon Garlic Salt; set aside. In medium bowl, toss pork with remaining 1 teaspoon Garlic Salt; set aside.

In deep 12-inch skillet, heat 1 tablespoon oil over medium-high heat and cook egg mixture. With spatula, lift set edges of egg mixture, tilting pan to allow uncooked mixture to flow to bottom. When egg mixture is set, remove and chop into small pieces; set aside.

In same skillet, heat remaining 1 tablespoon oil and cook pork, stirring occasionally, 2 minutes or until pork is done. Add green onions and coleslaw mix and cook, stirring occasionally, 4 minutes or until vegetables are tender. Stir in egg mixture, Lawry's(R) Teriyaki Marinade with Pineapple Juice and broth; cook 2 minutes. Serve with tortillas and, if desired, additional Marinade.

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