Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: February 22, 1997
WOK FRIED RED LETTUCE
AND RED OAK
WITH
GINGER SLIVERS
& GARLIC
1 head red leaf lettuce
1 head red oak lettuce
1 Tbs fine ginger slivers
1 Tbs minced garlic
1/4 cup chicken stock
Hawaiian salt
1 Tbs light salad oil
1 Tbs black sesame seeds
1 Tbs green onions, chopped
1 Tbs furikake
Heat oil in wok until smoking. Add lettuce, ginger,
garlic, salt, then chicken stock. Cook about 1 minute
until lettuce is wilted. Place in bowl, then sprinkle
with furikake, sesame seeds and green onions.
SHIITAKE MUSHROOM RICE
WITH SHREDDED CHICKEN STIR-FRY
AND FRESH SPINACH
2 cups Basamati rice
2 cups chicken stock
1 cup dried sliced Shiitake mushrooms
1 cup diced onions
1 Tbs light vegetable oil
1 Tbs green onions
1 pinch white pepper
skinless, boneless chicken thighs, shredded
spinach
1 Tbs garlic
1 Tbs ginger, minced
chicken stock
salt & pepper to taste
Cook rice with chicken stock, half of the
mushrooms and onions. Marinate chicken
with garlic and ginger, about 5 minutes.
Heat oil in the wok. Add marinated chicken
to wok, cook about 2 minutes, add
remaining mushrooms and chicken stock.
Let cook until chicken stock is reduced by
half. Add spinach, salt and pepper to taste.
Cook until spinach is wilted. Pour over rice.
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