Wontons
1 # ground pork
2 tsp ginger, peeled and grated
2 tsp sugar
2 tsp soy sauce
2 tsp sesame oil
1⁄3 cup green onions, sliced thin
1 tsp salt
1⁄4 tsp black pepper
32 wonton wrappers

Soup
2 tsp sesame oil
2 garlic cloves, minced
1 tsp ginger, peeled and grated
7 cups chicken stock
1 1⁄2 cups shiitake mushrooms, sliced
1 carrot, peeled and cut into a batonnet
3 baby bok choy, separated
1⁄3 cup green onions, thinly sliced

Wontons
1. In a medium sized mixing bowl, combine all the ingredients and mix thoroughly.
2. Place a small amount of flour on the counter, and take a wonton wrapper place and place on top. Make sure flour doesn’t reach the surface of the wrapper that will contain the filling.
3. Place 1-2 tsp of the filling into the center of the wrapper.
4. Using a brush or your finger gently moisten the edges of the wrapper with water.
5. Lift the 2 opposite corners to meet at a point, then use your fingers to seal the rest of the sides tightly, forming a triangle making sure as much air is squeezed out.
6. Pull the 2 corners towards each other into a crescent shape, and use water to seal it. Once cooked the shape tends to loosen, so if they aren’t perfect it is okay!
7. Place the shaped wrappers on a baking sheet, and set aside.
8. In a large pot of boiling water, cook the wontons about 8 at a time for 5 minutes, making sure the filling is fully cooked. Set on a sheet tray with a little olive oil, and set aside.

Soup
1. Heat the sesame oil in a large saucepot over medium heat. Add the garlic and ginger and cook for 1 minute.
2. Add the chicken broth, mushrooms, and carrots. Bring to a boil, and cook until the mushrooms have soften, about 5 minutes
3. Add the bokchoy, and cook until tender about 3 minutes. Remove from broth.
4. To serve place cook wontons in a bowl, then add the broth with the vegetables around. Garnish with green onions, and serve immediately.

Yield: 4 servings

1 T Soy Sauce
2 t rice vinegar
2 t fish sauce
½ t brown sugar
1 cup Napa cabbage, shredded
1 cup Carrots, shredded
1 Red Bell pepper, thinly sliced
¼ cup Shiitake mushrooms, cooked, sliced thin
2 cups Bean sprouts
½ cup Cilantro, chopped
8 Spring roll wrappers

In small bowl, combine soy sauce, rice vinegar, fish sauce and brown sugar; set aside.

Combine all the vegetables in a large mixing bowl. Pour sauce mixture over and toss
together to completely coat.

Fill a large bowl with hot tap water. Submerge one wrapper at a time into the water.
It should soften after 30 seconds. Remove the wrapper and place on a clean work
surface. Add another wrapper to the hot water as you fill and roll the first one.

Place a heaping 2 Tablespoons of roll filling toward the bottom of the wrapper. Spread
out the ingredients horizontally across the wrapper.

Place spring roll wrappers on flat surface, place ⅛ of the filling on the wrapper.

Fold the sides of the wrapper over the ingredients, then bring up the bottom. Tuck the
bottom around the ingredients and roll to the top of the wrapper.

Yield: 8 Spring Rolls

1 1⁄4 cup mayonnaise
1⁄4 cup water
2 tsp tomato paste
1 T melted butter
1 tsp garlic powder
1 tsp sugar
1⁄2 tsp paprika
1⁄4 tsp cayenne
1 T apple cider vinegar

1. Put all ingredients, besides the water, in a mixing bowl, and combine until tomato paste is completely incorporated.
2. Add water as needed depending on how thick or thin you want the sauce to be.
3. Refrigerate until needed.

Yield: 4 Servings

4 fresh red chili peppers
1⁄2 piece ginger root, peeled and quartered
1 garlic clove, peeled and quartered
1 T vinegar
1⁄2 T sugar
1⁄2 tsp salt

1. Crush the peppers in a food processor, being careful to not inhale closely.
2. Once smooth, add the ginger and garlic and grind until fully processed.
3. Stir in the vinegar, salt, and sugar to the paste.
4. Set aside until needed.

Yield: 4 Servings

3 duck breasts

Marinade
1 T sugar
1/2 tsp salt
1/4 T five spice powder
1⁄2 T ginger, ground
2 whole star anise
1⁄2 bay leaf, fresh

Glaze
1/2 T sugar
1/2 tsp red wine vinegar
1 T rice wine vinegar
1 tsp Chinese rice wine

Sauce
1 T sugar
1/2 tsp oyster sauce
1/2 T hoisin sauce
1T sesame oil
1/2 T EVOO

1. Trim the duck breasts if needed and pat dry.
2. Mix the marinate ingredients together, and spread evenly on the flesh of the duck and very carefully underneath the skin making sure not to get ANY on the skin. Leave for 20 minutes.
3. Add all the ingredients for the glaze and set aside.
4. Pat duck dry then rub the glaze over the ducks evenly. Let sit for 45 minutes.
5. For the sauce, heat the oil up in a saucepot. Place the rest of the ingredients in a separate mixing bowl, and add to the oil. Stir to combine and bring to a boil stirring constantly . Place off heat until needed.
6. Heat the oven to 300. Once preheated and the 45 minutes is up, roast the duck breasts
for 20 minutes with the skin side exposed. Remove from the oven and set on a baking sheet with a rack to rest.
7. Using a sharp knife, remove the skin from the duck. Cut the skin into rectangles. Carve the meat off, and set aside.

Yield: 4 servings

1 cup all purpose flour
1⁄4 cup boiling water
1 T sesame oil

1. Sift the flour into a mixing bowl, then make a well in the middle.
2. Add the boiling water, and very carefully slowly incorporate the flour into the water using a spatula. Once cooled enough to touch, use your hands and work the mixture into a dough. Place onto a floured surface and being to roll out about 1⁄4 inch thick. Cut the dough into circles about 4 inches. You can use the scrapes of this dough as well if cut
uneven or so!
3. Place dough circles on a cookie sheet with parchment.
4. Heat a large skillet on the stove top on high heat. Once all the pancakes have been formed, in groups of 2 brush a little sesame oil on the tops of the pancakes. Sear the pancakes with the sesame oil top down first for 30 seconds on high heat. Turn the heat down to medium and flip the pancakes adding a little sesame oil to the pan.
5. Cook for 1 minute, or as soon as bubbles form on the surface.
6. Repeat with the remaining pancakes, and once all cooked keep warm until ready to serve.

Yield: 4 servings

1⁄2 cup tapioca
2 1⁄2 cups whole milk
1 tsp vanilla
1 14 oz can unsweetened coconut milk
2 large egg yolks
3 T sugar
2 cups diced mango, peeled
1 T lime zest
2 T lime juice

1. In a saucepot, add the milk, tapioca, vanilla, and a pinch of salt. Bring to a simmer and cook over moderate heat until the tapioca becomes translucent and tender, about 20 minutes. Stir the coconut milk in.
2. In a separate bowl, whisk the egg yolks and sugar together. Once the tapioca is tender, add a bit of the tapioca to the egg yolk mixture to temper. Stir together and then place that mixture with the rest of the tapioca.
3. Cook over moderate heat, stirring occasionally to make sure it doesn’t burn until thickened, about 5 minutes.
4. Place in a baking sheet to chill.
5. In a separate bowl, mix the mango and all the lime together to macerate. Let sit for 15 minutes, then with half of the mixture puree in a blender or food processor until smooth.
6. To serve, place the puree mango down first, then tapioca, and finally garnish with the other diced mango on top.

Yield: 4 servings

3 Tbsp Vegetable oil
2 Large eggs, beaten
4 Scallions, sliced thinly
¼ cup Carrots, finely diced
2 cloves Garlic, finely chopped
¼ Tsp Red pepper flakes
1 t ginger, fresh, peeled & grated
2 T soy sauce
1 t sesame oil
3 cups long grain rice, cooked
½ cup peas

Heat 1 Tbsp Vegetable oil in large non-stick pan over medium-high heat.
Pour egg into pan and cook until set, should look like a very thin pancake.
Turn egg out onto clean cutting board and cut into 1 inch pieces.
Add remaining 2 Tbsp of Vegetable oil and heat over high. Add scallions and carrots,
cook for about 2 minutes until soft.
Add garlic, red pepper flakes and ginger, cook for 1 minute. Stir in soy sauce, sesame oil
and cooked rice. Cook for 2 to 3 minutes.
Add peas and cooked egg and stir continuously for 2 minutes until
heated through.

Yield: 4 to 6 servings

1 T Soy Sauce
2 t rice vinegar
2 t fish sauce
½ t brown sugar
1 cup Napa cabbage, shredded
1 cup Carrots, shredded
1 Red Bell pepper, thinly sliced
¼ cup Shiitake mushrooms, cooked, sliced thin
2 cups Bean sprouts
½ cup Cilantro, chopped
8 Spring roll wrappers

In small bowl, combine soy sauce, rice vinegar, fish sauce and brown sugar; set aside.

Combine all the vegetables in a large mixing bowl. Pour sauce mixture over and toss
together to completely coat.

Fill a large bowl with hot tap water. Submerge one wrapper at a time into the water.
It should soften after 30 seconds. Remove the wrapper and place on a clean work
surface. Add another wrapper to the hot water as you fill and roll the first one.

Place a heaping 2 Tablespoons of roll filling toward the bottom of the wrapper. Spread
out the ingredients horizontally across the wrapper.

Place spring roll wrappers on flat surface, place ⅛ of the filling on the wrapper.

Fold the sides of the wrapper over the ingredients, then bring up the bottom. Tuck the
bottom around the ingredients and roll to the top of the wrapper.

Yield: 8 Spring Rolls

4 Cups Dashi (can substitute miso broth)
2 Tbsp White Miso paste
2 Tbsp Red Miso Paste
6 oz. Firm Tofu (cut into ½ inch cubes)
2 Scallions (white and green parts, thinly sliced on diagonal)
2 Tbsp Aji Mirin
½ Cup Sliced Shiitake Mushrooms

Bring the dashi to a simmer in a saucepan.
Add Mushrooms and simmer for 3 to 4 minutes.
Place miso pastes in small mixing bowl and add 1 to 2 Tbsp of
hot dashi, stir to soften miso paste.
Add softened miso paste to dashi and return to a simmer, then add tofu.
Simmer for an additional 3 minutes being careful not to bring to a boil.
Pour soup into serving bowls and garnish with scallions.

Yield: 4 Servings

2 ½ lb. Beef flank or skirt steak, cut against the grain into 4 inch
pieces
¼ cup soy sauce
3 Tbsp Sesame seeds (toasted)
4 cloves Garlic (smashed)
1 cup Cola
¼ cup Brown sugar
¼ cup Sesame oil
1 t Kosher salt
1 t Ground pepper

Combine sesame seeds, garlic, cola, soy sauce, brown sugar,
sesame oil, salt and pepper in a large mixing bowl, stir to dissolve sugar.
Add steak to marinade, refrigerate for 4 hours minimum up to overnight.
Remove steak from marinade, heat pan over high heat and grill steak 4 to 5 minutes per side for medium rare.

Yield: 6-8 Servings

Ingredients:
2 Tbsp Minced garlic
½ cup Smooth peanut butter
½ cup Soy sauce
1 Tsp Sugar
1 Tbsp Rice vinegar
1 Tbsp Hot chili oil
½ cilantro (finely chopped)

Directions:
Combine all ingredients in small mixing bowl, add cilantro just before
serving.

Yield: 1 Cup

Ingredients:
½ cup Soy sauce
¼ cup Rice vinegar
2 Tbsp Vegetable Oil
1 Tsp Sesame Oil
1 Tsp Minced Garlic
¼ Tsp Sugar

Directions:
Thoroughly combine all ingredients in a small mixing bowl.

Yield: ¾ cup

Ingredients:
¾ cup Rice flour
¼ cup Tapioca flour
2 Tbsp Sugar
1 Tsp Salt
½ Cup Shredded Coconut
1 ¼ cup Water
10 Bananas
3 Cups oil for frying

Directions:
In a medium bowl combine Rice flour, tapioca, sugar, salt and coconut.
Stir water in a little at a time mixing to form a thick batter.
Peel bananas, and cut into 3 or 4 pieces.
Heat oil in a heavy bottom pan to 375 degrees.
Completely coat each piece of banana in batter, fry in hot oil until golden brown.

Yield: 8 Servings