Recipes from Jan. 18, 2007
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visit Island Scene Online.
Asparagus and Tofu with Hamakua Mushrooms
Olelo Pa’a Faith Ogawa
Yield: Serves 4-6
Sauce
3 Tbsp. vegetarian stir fry sauce (Lee Kum Kee brand)
2 Tbsp. dry sherry wine
1 tsp. chili garlic sauce
1/2 cup Glow Tea or vegetable broth
2 tsp. cornstarch
Mix sauce ingredients; set aside.
12 oz. fresh tofu, 1/2-inch dice
2 cups asparagus (1 bunch)
6 oz. fresh Hamakua mushrooms, stems removed
2 Tbsp. canola oil
1/4 cup onions, small diced
2 tsp. minced garlic
Heat wok or skillet; add oil. Cook onions; add garlic for about
30 seconds. Add mushrooms and keep cooking on medium heat. Add
asparagus; cook for about 1 minute. Add drained tofu. Cook for 2
minutes and keep mixing. Add the sauce and stir fry until the
cornstarch is cooked.
This dish is delicious with Vitality Earth Rice.
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Vitality Earth Rice
Olelo Pa’a Faith Ogawa
Yield: 4 servings
2 cups Korean mixed grain cereal (brown rice, brown sweet rice, barley,
red beans, white cowpea, kidney beans, wild sweet rice)
3 cups water
Wash rice thoroughly; soak in pot cooker for 3 hours.
Plug in rice cooker and turn on.
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Lettuce Wrap with Chicken Pine Nut Filling
(Rising Fortune Lettuce Wrap)
Olelo Pa'a Faith Ogawa
Yield: 6-8 servings
Sauce
1 1/2 Tbsp. low-sodium soy sauce
1 1/2 Tbsp. dry sherry wine
2 Tbsp. oyster sauce
1 Tbsp. hoisin sauce
2 tsp. sesame oil
1 tsp. chili garlic sauce
2 tsp. cornstarch
1/4 cup low-sodium chicken broth
Mix sauce ingredients and set aside.
Filling
2 Tbsp. canola oil
1 medium onion, diced small
1 Tbsp. fresh ginger, finely chopped
2 Tbsp. lemon grass, finely chopped
1 tsp. garlic, minced
1 lb. chicken breast, diced small
1 medium red pepper, diced small
8-oz. can whole water chestnuts, diced small
8-oz. can bamboo shoots, rinsed and diced small
1/2 cup pine nuts
1 bunch cilantro, chopped
1 large head butter lettuce, washed and leaves separated
1 Japanese or crispy cucumber, julienne
8-oz. bag fresh bean sprouts
1 medium carrot, grated
1 lemon, cut in wedges
Heat skillet or wok. Add oil, then onion. Sautee for 1 minute;
add ginger, lemon grass and garlic. Add diced chicken and cook
on high to medium-high heat. Add red pepper, water chestnuts and
bamboo shoots. Add sauce and stir-fry until cornstarch is cooked
out, about 2 minutes. Move to serving bowl; top with pine nuts.
Garnish with cilantro.
On a platter, arrange lettuce leaves with cucumber, bean sprouts
and carrots. Serve with chicken mixture and lemon wedges.
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Steamed Island Snapper with Ginger and Scallions
Olelo Pa'a Faith Ogawa
Yield: Serves 4
2 1/2 lbs. fresh snapper, scaled and cleaned
2 bunches tat choy; wash and cut bottom to separate leaves
1/2 bunch mustard cabbage, large slices
1/2 cup peanut oil
1 cup fresh ginger, fine julienne
1 1/4 cup fresh green onion, julienne
4 Tbsp. low-sodium soy sauce
1 Tbsp. sesame oil
1 medium tomato, diced
Black sesame seeds
1 bunch cilantro, chopped
Steam fish and cabbages in steamer for about 10 minutes or until
fish is cooked. Remove from heat and arrange fish and cabbage on
a platter. Heat peanut oil and add the ginger. Let it sizzle for
about 30 seconds; add green onions. Cook for 30 more seconds and
remove from heat. Place on steamed fish. Pour soy sauce and sesame
oil over fish and cabbage. Garnish with diced tomatoes, sesame seeds
and cilantro. Serve immediately.
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Chicken and Shrimp Dumplings with Soy Ginger Sauce
(Gold Coin Dumplings)
Olelo Pa'a Faith Ogawa
Yield: About 40 dumplings
Sauce
1/4 cup low-sodium soy sauce
1/4 cup red wine vinegar
1/2 tsp. chili garlic sauce
1 1/2 Tbsp. ginger, thinly julienne
Sesame oil optional
Mix all sauce ingredients except ginger and set aside. Add
ginger just before serving (fresh ginger will wilt in the sauce).
Filling
8 oz. or 1 cup minced chicken
3/4 cup minced raw shrimp or 10 peeled 21/25 shrimp
3/4 cup green onion, finely chopped
1 Tbsp. grated ginger
1 Tbsp. sesame oil
2 Tbsp. oyster sauce
Dash white pepper
1/2 Napa cabbage or 1/2 pound Napa cabbage; blanched and finely
chopped, squeeze out excess water
Round won ton pi wrappers
Garnish with sesame seeds, green onion or cilantro, thinly sliced red pepper
Mix all filling ingredients except cabbage thoroughly, then add cabbage.
Put 1 teaspoon of filling in the center of a won ton pi wrapper. Brush
edges lightly with water and seal into a half moon or crescent shape.
Cook dumplings in boiling water for about 3 minutes and then remove.
Serve immediately.
Note: As an option, filling can be put on a fresh shiitake mushroom and
topped with a fresh spinach leaf, then steamed.
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