12 steamer clams 1/4 cup chicken stock 1/4 tsp fresh garlic, chopped 1 Tbs ginger pesto butter 1 Tbs chili butter 1/4 cup fresh shiitake mushrooms 1/4 cup kai choy 1/4 cup round onions, sliced 1 Tbs green onion, chopped 1/4 cup Gallo white wine GINGER PESTO BUTTER 4 oz ginger 1 cup salad oil 1/2 cup green onions 1 oz garlic 1/4 cup fresh cilantro salt and pepper to taste Blend all ingredients in a blender. Mix 2 Tbs of blended ginger pesto with 1/4 lb softened butter. CHILI BUTTER 2 Tbs chili garlic paste 1 Hawaiian Chili pepper, minced 1/4 lb softened butter salt & pepper to taste Mix all of the above ingredients together. In a small pot, add clams, chopped garlic, and chicken broth. Steam for one minute. Add all vegetables and cook for about 3 minutes. Remove from stove and put in bowl. Season with chili butter and ginger pesto butter.
1/4 tofu - drained 1/2 green papaya - peeled & coarsely grated carrots & round onions (small amount) - thinly sliced 2 Tbs canned tuna 1/2 cup chicken and bonito broth 1/4 cup canola oil 1/8 tsp sea salt 1/2 tsp mirin (rice wine) 1/8 tsp sesame seed oil 1/8 tsp shoyu Heat canola oil in pan. Add hand-broken tofu pieces into hot pan. Sprinkle 1/8 tsp salt over tofu. Brown tofu pieces thoroughly. Add coarsely grated green papaya, carrots, onions, and tuna. Stir fry. Bring broth to boil and add to dish. Season to taste with mirin, shoyu, and sesame seed oil. Do not over cook vegetables.