Asian Mandarin Avocado Fish and Shrimp Salad

This is a very simple dish I have worked together with a perfect sauce. The sauce can be used for chicken and pork. Start with the salad dressing. All my salad dressings are a 6:1 ratio, 6 TBSP of oil and 1 TBSP of everything else.

Asian Salad Dressing/Marinade
• 6 TBSP peanut oil
• 1 TBSP soy sauce ( I added a tad more b/c I like a stiff soy sauce flavor)
• 1 TBSP sesame oil
• 1 TBSP balsamic vinegar
• 1 TBSP minced fresh garlic
• 1 TBSP minced fresh ginger
• 1 TBSP chopped scallions

In a bowl whisk all ingredients.

Fish and Shrimp (for 2)

• 6 large jumbo shrimp
• 2 white fish filets (You can use flounder, walleye, cod, tilapia, etc.)

Devein and peel shrimp and chop the fish filets cross ways 1 inch. Place the seafood in a plastic zip lock bag and then pour in half the salad dressing. Seal the bag and place it in the refrigerator for 30 minutes.


• Any green leafy salad, I used a romaine medley and escarole
• Cilantro – chopped
• 1 avocado – quartered
• 1 fresh mandarin – peeled and deseeded
• ½ cup frozen edamame (soy bean, without the shell)
• sesame seeds, for topping (optional)

Arrange everything on a plate except the fish.

Heat non-stick pan on medium heat. Remove fish from bag and set the dressing in the bag on the side, and sauté fish about 4 minutes, add the remaining dressing from the zip lock bag (this dressing has the fishy flavor) and cook another 4 minutes until the fish and shrimp are nice and tender. Remove the shrimp and plate three shrimp in line on both plates and then plate the fish. Add the pan cooked dressing to the remaining half dressing and whisk once more. Spoon the dressing equally amongst both plates and serve.

Can it be that easy?








Just when you didn’t think there was any other way to make a meat and potato stew, look here at the Japanese Nikujaga. There are actually 2 versions of this that I make. V1 is cooked in a Dutch oven. V2 is cooked in a Crockpot.

V1 1 lb. beef (marinade 1 hour in 4 Tbsp. soy sauce and 1 Tbsp. brown sugar)
V2 1 lb. beef (marinade over night in 3 Tbsp. soy sauce, 1 Tbsp. sake, 1 Tbsp. marsala, 1 chopped green onion, 1 garlic clove sliced into small coins)

1 onion – chopped
3 carrots – chopped 1 inch by ¼ inch
3 cloves garlic minced
½ Lb. Small potatoes cut – chopped into bite size pieces

V1 ½ cup snow peas
V2 1 cup or more chopped kale
V2 ½ onion sliced
5 chopped green onions (scallions)
1 cup mushrooms (shitake)

V1 Sauce
1 dash white wine
2 cups water (or stock)

V2 Sauce
3 Tbsp. soy sauce
2 Tbsp. sake
2 Tbsp. Marsala or sherry or mirin
2 cups Dashi stock (2 Tbsp. hon dashi [dried bonito] and 2 leaves dashi kombu [dried seaweed]).  In small sauce pan bring 2 cups of water to boil add dashi ingredient, let cook for 5 minutes, turn off heat, strain into the Crockpot.

Salt and Pepper
Chu Chow Chili Oil
Peanut oil (couple of Tbsp.)

V1 Cooking instructions:

  1. Cook snow peas in boiling water for a minute. Let them cool and cut diagonally into 2-3 pieces.
  2. Cut thin beef into 2″ width pieces.
  3. In a large pot, heat oil at medium high temperature and cook beef until the color changes.
  4. Add potatoes, onions, and carrot, potatoes.
  5. Add water, cover, and cook it at low medium heat about 20 minutes or until potatoes get tender.
  6. Season with sugar, soy sauce, white wine, scallions, mushrooms and salt. Cook 15 minutes longer.
  7. Remove from heat and let it sit for 30 minutes. Then add snow peas.
  8. Serve as is or reheat.
  9. I like to add a dollop of Chu Chow Chili Oil on my dish

V2 Cooking instructions:

  1. Cut thin beef into 2″ width pieces.
  2. Brown meat somewhat in a pan with peanut oil, transfer to Crockpot
  3. Add the veggies, the sauce and the Dashi stock and cook on medium ~6 hours

Stir Fry Sweet Beef with Veggies and Turmeric


(click on pics to enlarge)

This is my own formula. I’ve been working on the exact right flavors and found it. It is kind of a Thai assortment and has a little heat with the chili sauce and then sweetness with the sherry, turmeric and brown sugar.


3 TBSP soy sauce
1 TBSP brown sugar
1 TBSP corn starch

1/3 cup water
1 chicken bouillon cube smashed
1 ½ TBSP soy sauce
1 tsp. chili sauce
1 TBSP cornstarch (added to the cold chicken broth and whisked, the cornstarch thickens the sauce)
½ tsp. Turmeric
1 ½ TBSP sherry

Select and prepare vegetables.
The basic veggies are Napa cabbage (Chinese cabbage), carrot sticks, mushrooms; scallions and broccoli (chop broccoli heads and slice the stalk into matchsticks)
½ TBSP garlic – minced
½ TBSP fresh ginger – minced
½ small yellow onion chopped into half moon pieces
½ green bell pepper, thinly sliced
½ orange bell pepper, thinly sliced

½ Lb. beef chuck, sliced into small pieces

3 TBSP canola oil
1 TBSP sesame oil

Prepare the veggies, ginger, garlic and meat

Marinade: Place the beef in a bowl and mix with the marinade listed above and leave on the counter several hours.

Sauce: Mix all ingredients in the 1/3 cup of cold water and let stand.

In a wok:

Sauté the ginger and garlic in a TBSP of oil for a minute or so on a low heat and remove. This avoids burning the ginger/garlic.

Brown the meat in the oil in batches. Add more oil as you need. Remove and set aside.

Sauté the onions for a minute or so and then add the veggies. Add more oil as needed. Cook those about 4 to 5 minutes – stir often.

Return everything to the wok and then add the sauce. Get the sauce hot until it thickens, mix everything together and then cover and cook on low for several minutes.

Serve over rice.