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Chinese Pasta Primavera

1 lb. linguine or any other pasta 1 med. red bell pepper, cut in strips 1 carrot, cut into thin strips 2 med. zucchini, trimmed & sliced 1/2 lb broccoli florets 1/2 lb fresh asparagus, cut in 1 inch pieces 1/2 lb whole sugar snap peas 6 green onions, sliced thin 1 clove garlic, minced 1 Tbs butter 1 Tbs olive oil 1/4 cup Chinese parsley, chopped 2 Tbs Thai basil 1 Tbs shoyu salt and pepper to taste 1/4 cup Parmesan cheese 2 Tbs shoyu Cook pasta according to the directions on the package. Meanwhile heat the oil and butter in the wok. Add the garlic, then all vegetables and toss. Let cook about 1-2 minutes. Add salt, pepper, basil, parsley, pasta and shoyu. Cook 2 more minutes. Add Parmesan cheese, toss and serve.

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Tomato Poke with Green Ogo and Dry Opai

3 diced beefsteak tomatoes 1 pkg (about 4 oz) dry opai 1 diced Maui onion 1/4 cup diced green onion pinch of Hawaiian salt 1 tsp dry chili flakes 2 Tbs soy sauce 1 Tbs sesame seed oil 1 Tbs black goma 1 Tbs inoma 1/4 cup chopped green ogo Lomi all ingredients together and enjoy!     

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Sauteed Scallops with Luau Sauce

2 lbs fresh scallops salt and pepper to taste 2 Tbs flour LUAU SAUCE 1/2 cup onions 2 Tbs butter 1/4 cup heavy cream 1/4 cup coconut milk salt and pepper to taste 1 Tbs sugar 1 cup cooked luau leaves 1/2 cup chicken stock Season scallops with salt, pepper, and flour. Brown scallops in onions and butter; add heavy cream and coconut milk. Season with salt, pepper and sugar. Let simmer for 5 minutes. Add cooked luau leaves and chicken stock and let simmer.     

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Breaded Oysters with wasabi Cocktail Sauce

6 oysters 2 cups panko 2 eggs, whipped 1/2 cup flour 1/2 Tbs wasabi powder 1/2 Tbs curry powder salt and pepper, to taste 2 cups salad oil wasabi COCKTAIL SAUCE: 1 Tbs wasabi 1 tsp water 1/4 tsp shoyu 4 Tbs ketchup salt and pepper, to taste Mix together wasabi cocktail sauce ingredients. Bread oysters in flour, wasabi powder, curry powder, salt, pepper, egg and panko. Deep fry until golden brown. Serve with wasabi Cocktail Sauce.