Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: August 24, 1996
STIR-FRIED BEEF
WITH HONAUNAU SNOW PEAS (5 pm show)
Serves 4
1 pound lean beef
2 teaspoons cornstarch
1 teaspoon sugar
1 Tablespoon shoyu
1 1/2 Tablespoons sweet vermouth
11/2 Tablespoons water
salt and pepper to taste
1/2 pound snow peas
1/2 finger of fresh ginger, sliced
3 Tablespoons oil
1 cup chicken broth
A well-blended mixture of:
1 teaspoon sugar
1 Tablespoon cornstarch
1 Tablespoon water as a thickening agent
Slice beef thinly, against grain. Combine 2 teaspoons cornstarch,
1 teaspoon sugar, shoyu and vermouth, and massage into meat for
2 to 3 minutes, then let sit 2 or 3 minutes to marinate.
Heat 1 Tablespoon oil on medium high heat in wok and saute pan,
stir-fry ginger a minute or two, add snow peas and stir-fry 1 or
2 minutes more, then remove and set aside.
Add another 2 Tablespoons of oil and stir-fry beef on medium
high heat until it begins to brown, then add broth, peas, and ginger
and bring to a boil. Add thickening agent, boil, and stir until
thickened. Serve with hot rice.
PAN FRIED MULLET (5 pm show)
Serves 4
1 to 1 1/2 pound mullet
1 package chop suey mix
2 Tablespoons minced ginger
4 Tablespoons shoyu
4 Tablespoons oyster sauce
1/2 can (4 oz) chicken broth
1 Tablespoons cornstarch with 2 Tablespoons water
salt and pepper to taste
2 Tablespoons thinly sliced green onions
1/4 cup salad oil
Heat oil in a wok or deep frying pan until smoking.
Score the mullet on both sides (cut 1/2" deep cuts
every inch) and season with salt, pepper, and ginger.
Place seasoned mullet in hot oil and cook about 4
minutes on each side.
Remove from pan. Drain all but 2 tablespoons of oil
from pan. Add chop suey mix to pan. Add chicken broth,
shoyu, oyster sauce and bring to a boil. Thicken with
cornstarch. Pour vegetables over fish and top with
green onions. Enjoy!
PANIOLO PRAWNS (6:30 pm show)
2 Tablespoons salad oil
fresh prawns or frozen shrimp, thawed
2 Tablespoons shoyu
1 Tablespoon chopped ginger
1 Tablespoons chopped garlic
1 teaspoon chopped cilantro
1 teaspoon brown sugar
1 teaspoon sesame oil
1/2 cup mixed vegetables
2 Tablespoons green onion
INSTRUCTIONS:
Marinate shrimp with shoyu, ginger, garlic, cilantro, sugar,
and sesame oil for 15 minutes to 1 hour in the refrigerator.
Heat oil in pan, add shrimp and cook about 3 minutes. Add
vegetables and let cook another 3-5 minutes. Pour over
rice and garnish with green onions. Enjoy!
LAMB SALAD (6:30 pm show)
2 Tablespoons salad oil
1 loin of lamb cut into 1² strips
1 Tablespoon shoyu
1 Tablespoon chopped cilantro
1 Tablespoon brown sugar
1 Tablespoon chopped ginger
1 Tablespoon chopped garlic
1 Tablespoon chopped green onions
1 teaspoon chili flakes
2 cups fresh cleaned spinach leaves
1/4 cup chopped macadamia nuts
1 Tablespoon olive oil
1 Tablespoon balsamic vinegar
INSTRUCTIONS:
Marinate the lamb with shoyu, cilantro, brown sugar, ginger,
garlic, onions, and chili flakes. Meanwhile, make the salad by
tossing the spinach, macadamia nuts, olive oil, and vinegar.
Set aside.
Heat the oil in a heavy skillet. Cook the lamb in hot oil about
3 minutes for medium rare, longer, if like it well done. Place
lamb over the salad, and enjoy!
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