1 T soy sauce
1 T oyster sauce
1/2 tsp. white sugar
1 T sesame oil
2 T seasoned rice vinegar
4 T vegetable oil
2 cloves Ready-Set-Serve Peeled Garlic, smashed
1 lb. Ready-Set-Serve Shredded Romaine, Cabbage, and Kale Blend
1/4 C Markon First Crop Red Bell Peppers, shredded
Salt and pepper, to taste
Mix together the rice vinegar, soy sauce, oyster sauce, sugar, and sesame oil in a bowl and set aside.
Heat a flat bottom saute pan over medium-high heat and add vegetable oil. When oil is hot, add the garlic and cook for about a minute, taking care not to burn. Stir in greens and peppers and cook, stirring constantly for approximately two minutes (the oil will pop). Add the pre-made sauce into the lettuce and cook for one more minute.
Serve with sesame-crusted tuna on top. Garnish with black and white sesame seeds and pickled vegetables of your choice.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.