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Ingredients

• 1 1/2 c. Various vegetables, minced into short (julienne) ribbons
•     Salt and pepper, to taste
•     Peanut oil, to saute/fry the vegetables
• 1/2 c. Prepared ginger soy vinaigrette (recipe below)
• 4 x Lumpia wrappers
• 4 x Strips raw tuna cut 5 inches long and 1/2-inch thick
•     Water, to seal the wrappers
•     Peanut or possibly canola oil to fry the prepared lumpias
• 12 x Clams, scrubbed
• 1 c. Dry white wine
• 1/2 c. Dry white wine
• 2 Tbsp. Mirin (rice wine)
• 1/4 c. Rice wine vinegar
• 1 Tbsp. Ginger, peeled and finely minced
• 1 Tbsp. Garlic, peeled and finely mince
• 1 x Jalapeno, stem and seeds discarded, finely chopped
• 1 c. Chicken stock
• 1/4 c. Fermented black beans, soaked in a little cold water, rinsed and liquid removed
• 2 x Scallions, green and white parts, cleaned and sliced into small rings
• 2 Tbsp. Cool butter, cut into a small dice
•     Gingersoy vinaigrette to dress the Asian
• 1 c. Red wine vinegar
• 1/2 c. Soy sauce
• 1/2 c. Dark roasted sesame oil
• 1/2 c. Extra virgin olive oil
• 1/2 c. Minced cilantro leaves
• 3 Tbsp. Peeled, chopped ginger
• 3 Tbsp. Peeled, chopped garlic
• 1 1/2 Tbsp. Sugar
•     Cracked black pepper, to taste

Description

Saute/fry The Vegetables In A Very Warm Wok Or Possibly Saute/fry Pan. When They Are Almost Cooked Add In Sufficient Of The Ginger Soy Vinaigrette Just To Coat Them. Cold In A…

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