Christina's Crispy Green Bean Salad

from my grandma

1/2 C Swiss cheese – shredded
2 avocados, sliced
2 hard boiled eggs, chopped
Italian dressing
1/2 lb. fresh green beans
2 tomatoes, sliced or wedged
4 green onions, sliced
1/4 tsp salt and fresh pepper

Make one hour before serving for flavors to mix.

Christina's Ginger Soy Lettuce Wraps

4 chicken breasts, cut into thin strips
ginger, minced
1 garlic clove, minced
crushed red pepper flakes, to taste
6 scallions/green onions, julienned- 2 in.
1 can water chestnuts, drained and minced
1 carrot, minced
8 shiitake mushrooms, prepared and minced (plain mushrooms are fine, just sauté them up and then mince)
¼ c. soy sauce (scant)
1-2 T. honey- depending on how sweet you want it
Lettuce
little crispy rice noodles (opt.), 2 oz. raw peanuts, toasted (opt.), 1 can bamboo shoots, drained and minced (opt.)

1. Heat a large skillet over high heat. Add a little olive oil to start off with, then add water when needed- a tbsp. at a time.
2. Add chicken and season with salt and pepper (lots of pepper for extra spice).
3. Add garlic, ginger and red pepper flakes (the latter two according to taste); cook for a couple of minutes.
4. Add scallions and cook for another minute.
5. Add soy sauce and honey to form a sauce and glaze the chicken.
6. Remove from heat.
7. Serve wrapped in lettuce, or on top of shredded lettuce.