Hawaiian Tuna Poke

Hawaiian Tuna Poke:
1/2 pound sashimi grade tuna diced
2 scallions sliced
2 tbs diced red onion
1/2 hass avocado diced
1 tsp sesame seeds
1 1/2 tsp sesame oil
2 1/2 tsp soy sauce
1 tsp mirin
1/2 tsp minced thai basil
1 tbs chopped cilantro
2 tbs chopped dry nori

Directions:
Mix all ingredients in a large bowl and let stand for 20 minutes in the refrigerator. Serve chilled with fried won ton wrappers or tortilla chips.

Mushroom Leek Beef

Mushroom Leek Beef:
1 lb steak sliced into thin 3-4″ pieces
1 Large Leek sliced into rounds and separated
1 tsp sesame seeds
1 pinch minced cilantro
2 tsp minced ginger
2 large garlic cloves minced
10-12 brown mushrooms Quartered
5-6 scallions sliced 2″ pieces
1 tbs Thai basil chopped
1 tsp olive oil
1 egg
3 tsp corn starch
2 tbs dry cooking sherry

Sauce:
2 tbs Mirin
4 tbs soy sauce
1 tbs dry sherry or chardonnay
1/2 tsp rice wine vinegar
1/2 tsp fish sauce
1/2 tsp lemmon pepper
1/4 tsp ginger powder
1/4 tsp garlic powder
1/4 tsp chili powder
1/4 tsp sesame oil
2 tsp cornstarch

Directions:
First, velvet the beef by mixing the egg, cornstarch, and sherry in a bowl. Mix well and let stand in the refrigerator for 15-20min. While the beef is velveting prepare your sauce by mixing all the listed ingredients and set aside. Next, add the beef, garlic, ginger, sesame seeds, and olive oil to a large skillet and stir fry until the beef is fully cooked. Add the remaining ingredients and stir fry until the vegetables are cooked yet still crunchy. Lastly, stir the sauce mixture and add to the skillet. Stir fry until the sauce is evenly coated and remove from heat. Let stand 1-2 minutes and serve over fried rice noodles.

Walnut Mushroom Chicken

Walnut Mushroom Chicken:
1 1/2 pounds chicken breast cut into 1” pieces
1 tbs fresh ginger minced
4 oz walnuts chopped
2 large garlic cloves minced
1 tsp sesame seeds
2 green bell peppers cut into 1” pieces
1 pinch cilantro minced
5-8 brown mushrooms quartered
1 tbs minced thai basil
1 tbs olive oil
2 tsp corn starch

Sauce:
3 tbs mirin
4 tbs soy sauce
1 tbs chardonnay
1/2 tsp fish sauce
1/4 tsp red pepper flakes
1/2 tsp ginger powder
1/4 tsp garlic powder
1/4 tsp sesame oil
2 tsp cornstarch

Directions:
First, add all the ingredients for the sauce into a bowl or cup and set aside. Next, add the cornstarch to the cut chicken mix and set aside. Then, add the chicken, garlic, ginger, walnuts, sesame seeds, and olive oil into a large skillet and stir fry until chicken is fully cooked. Add the remaining ingredients and stir fry until the vegetables are cooked yet still crunchy. Lastly, stir the sauce mixture and add to the skillet. Stir fry until the sauce is evenly coated and remove from heat. Let stand 1-2 minutes and serve over white rice.