Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: November 16, 1996
Pork Tofu
Serves 4
1/2 lb. lean pork, sliced thin
1 1/2 Tbs oil
1/3 cup shoyu
2 1/2 Tbs sugar
1 finger fresh ginger, sliced
1 pkg firm tofu, cubed
1 medium Maui onion, thinly sliced into half moons
10 green onions, cut in 1-inch lengths
1/2 bunch watercress, cut in 1-inch lengths
Brown pork in oil. Add shoyu, sugar, and ginger for
that traditional flavor, stir until sauce boils. Add onions,
watercress, and green onions, reduce heat to medium low
and let cook 2 minutes. Fold in cubed tofu and cook until
tofu absorbs sauce. Pour over hot rice.
Sea Scallops with Chanterelles Vinaigrette
Serves 4
For the Vinaigrette:
1 tsp dijon mustard
1 tsp chopped ginger
1 tsp shoyu
1 Tbs rice vinegar
3 Tbs sesame oil
salt & pepper to taste
For the Chanterelles:
1 cup fresh chanterelle mushroom slices
1/2 cup sliced Maui onion
1 Tbs chopped scallion
1 Tbs diced tomato
1 Tbs shoyu
1 Tbs vegetable oil
2 Tbs chicken stock
salt & pepper to taste
For the Sea Scallops:
1 Tbs vegetable oil
20 pieces sea scallops
2 Tbs flour
1/2 Tbs sesame seed, leave as seeds
1 tsp ginger powder
salt & pepper to taste
For the Garnish:
12 edible flowers
2 Tbs chopped cilantro
12 scallion leaves
In a mixing bowl, whisk all the vinaigrette ingredients
together. Set aside. Mix flour with salt, pepper, sesame
seeds and ginger powder. Roll the scallops in the flour
mixture. In a large saute pan, on high heat, sear scallops
in oil for 2 minutes on each side. In a "Sam Choy" wok,
heat oil, add chanterelles and onions and stir fry for
3 minutes. Add the scallions, tomato, shoyu and chicken
stock and stir fry for another 2 minutes.
On a serving platter, place the chanterelles in the center
with 5 pieces of scallops around and drizzle with some
chanterelles' cooking liquid. Drizzle with vinaigrette.
Garnish with chopped cilantro, scallions and edible flowers.
Send questions, comments, suggestions to suresave@suresave.com
|
