Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: April 12, 1997
Pork Tofu
Serves 4
1/2 lb. lean pork, sliced thin
1 1/2 Tbs oil for frying
1/3 cup shoyu
2 1/2 Tbs sugar
1 finger fresh ginger, sliced
1 pkg firm tofu, cubed
1 med. Maui onion, thinly sliced into half
moons 10 green onions, cut in 1 -inch
lengths 1/2 bunch watercress, but in
1-inch lengths
Brown pork in oil. Add shoyu, sugar,
and ginger for that traditional flavor,
stir until sauce boils. Then add onions,
watercress, and green onions, reduce
to rnedium low heat, 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 sauce
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 scallions
1 Tbs diced tomato
1 Tbs shoyu sauce
1 Tbs vegetable oil
2 Tbs chicken stock
salt & pepper to taste
For the Sea Scallops:
1 Tbs vegetable oil
20 pieces sea scaiiops
2 Tbs flour
1/2 Tbs sesame seeds
1 tsp ginger powder
salt & pepper to taste
For the Garnish:
12 edible flowers
2 tbs chopped cilantro
12 scanllion 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 another 2 minutes.
On a serving platter, place the
chanterelles in the center with
5 pieces of scallops around and
drizzle with some chanterlles'
cooking liquid. Drizzles with
vinaigrette. Garnish with chopped
cilantro, scanllions and edible
flowers.
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