NEW RECIPES

BEEF WITH BLACK BEAN SAUCE This might be Koji and Steve's new favorite; they both lapped it up! Chinese black bean sauce has always been one of my top Chinese favorites. Clams or dancing crabs are both exceptional applications for Chinese fermented black beans, available for next to nothing. A little goes a long way, and they keep forever. Serve over steamy rice. BEEF WITH BLACK BEAN SAUCE - Recipe (serves 4) 1 pound sliced stir fry beek, flank or chuck 1 teaspoon baking soda

JAPANESE CRAB CAKE In this recipe, you can substitute the crab with 1 pound of cooked salmon, rinsed salt cod, or cooked cod. These cakes freeze well. I've paired the cake with broccoli and basic fried rice (see recipes). The Tonkatsu sauce recipe is provided next. TONKATSU - This is an all-purpose sauce used as you would use ketchup. 1/2 cup ketchup 2 tablespoons brown sugar 1 teaspoon Worcestershire sauce 1 tablespoon oyster sauce 1 tablespoon soy sauce METHOD - Whisk toget

WAGYU BEEF DUMPLINGS A have literally made tens of thousands of dumplings over the decades, they have always been a signature dish at all of my restaurants, usually made with shrimp, this one uses Wagyu Beef. I make my wrappers from scratch but you can use store bought, potsticker or gyoza wrappers from your local grocery or Asian market. I'm serving these over shredded iceberg, with soy, balsamic, chili mayo, hot sesame oil and mint. WRAPPERS 2 cups AP flour 2/3 cup warm

SWEET & SOUR SHRIMP WITH PINEAPPLE There are times when we crave Chinese American cuisine, as it reminds us of beloved childhood Chinese joints, even if some might not openly admit it! This is one such recipe. I'm using velveted shrimp, a Chinese tenderizing technique, with the recipe provided below. The sweet and sour sauce is simple to make and freezes well; try it with chicken or even rotisserie chicken. Serve it over a bed of steaming rice with soy sauce and Chinese musta

SAKE STEAMED CLAMS with Ginger Butter Sauce If someone were to ask me about my top 5 favorite foods, clams would definitely top the list. I enjoy clams prepared in every possible way, ranked by preference: raw on the half shell, grilled until they pop open, steamed, stuffed, and in countless pasta dishes. Growing up in Northport, NY, we would grill clams until they opened, accompanied by my dad's butter sauce, almost every week by the bushel. This is a steamed clam recipe, th