3-4 zucchini, sliced
1-2 lbs chicken, chopped or sliced
2 Tbsp canola oil
2 eggs, beaten
1 block firm tofu, drained, dried and cut into bite size pieces
1/4 C shoyu
6 Tbsp oyster sauce
1/2 tsp salt
2 Tbsp sugar
1/4 C mirin

In a small bowl mix together the shoyu, oyster sauce, salt sugar & mirin. Set sauce aside. In a large pan, heat oil. Saute meat well. Add zucchini and cook slightly. Stir in the sauce, then the tofu and eggs. Cook until zucchini and tofu are cooked, making sure to mix a few times. Enjoy.
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5 to 6 lbs pork ribs
Pinch of Hawaiian salt
SAUCE:
1/3 C oyster sauce
1 C. ketchup
3/4 C brown sugar
crushed ginger, 1 to 2 inches long
1/2 tsp. salt
1/2 tsp pepper

Boil ribs with a pinch of Hawaiian salt for 30 minutes. Drain while still warm, add sauce mixture, over ribs. Soak for 2 hours to over night and when ready to cook, broil on the hibachi or oven. Enjoy!
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1 pound seafood, such as shrimp, oysters, or fillet cut into chunks
1/2 teaspoon kosher salt, more as necessary
1 quart vegetable oil
1/8 teaspoon baking soda
1/4 cup cornstarch
3/4 cup rice flour (or all-purpose flour)
1 large egg yolk
1 cup cold sparkling water
1 cup tempura dipping sauce

Gather the ingredients. Season the seafood with salt and set it aside. Lay out a paper towel under a rack to place the fried seafood on. Heat the oil to 370 F over medium to medium-high heat in a deep fryer or a deep, heavy pot. If possible, attach the thermometer to the side. Mix the baking soda, 1/8 teaspoon of salt, cornstarch, and flour in a bowl until fully incorporated. When the oil is hot, whisk the egg yolk and the sparkling water together. Pour the egg yolk mixture into the bowl of dry ingredients, mixing well. The consistency of the batter should be like melted ice cream. Rapidly dip the seafood into the thin batter, shake it off a bit, and drop it into the oil. Do this in batches so the oil temperature does not drop too far. Do not crowd the pot. Fry the seafood for 2 to 4 minutes. When you hear the roiling, popping, and sizzling subsiding, remove the seafood immediately and lay it on the paper toweled rack to drain oil. Serve immediately with dipping sauce and enjoy.
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1 Big boneless steak, sliced thin
2 pieces Ginger, crushed
4 - 6 pieces Garlic, minced
2 Tbsp Cooking oil
4 Tbsp Shoyu
2 Tbsp Sugar
1 large Onion, sliced
1 Tbsp Cornstarch
1 Tbsp White vinegar
1 Tbsp Water

In a large bowl or Ziploc bag, combine shoyu and sugar, then marinate meat in shoyu/sugar mixture for about 1 hour. In either a cast iron skillet or frying pan, heat oil, add ginger and garlic. Add marinated meat, cook until medium well done. Add onions, cook until transparent, but not wilted. Turn the heat down a little. In a small bowl, combine cornstarch, vinegar and water, mix well. Add the cornstarch mixture to the meat and onions and mix it up. Simmer for about 5 to 7 minutes. Enjoy with with your favorite sides.
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1 can Spam (cubed)
1 pkg String beans (cleaned and julienned)
Vegetable oil
Garlic salt
Salt & Pepper (optional)
1 Tbsp Oyster sauce

Sauce: (mix & set aside)
1/2 C Shoyu
1/2 C Sugar
1 Tbsp cooking Mirin
2 cloves Garlic (quick smash with knife)

In frying pan, add about 1 Tbsp oil to heated pan. Add Spam and brown, then add string beans and oyster sauce. Cook for 3 to 5 minutes on medium heat. Pour in teriyaki sauce and season with salt and pepper. Cook for 3 to 4 minutes. Enjoy with your favorite sides. ONO!!
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