Velveted Teriyaki Stir Fried Sirloin Venison

INGREDIENTS: CHEF MYRON’S 20 GAUGE CHEF MYRON’S PREMIUM TERIYAKI SAUCE 8 oz. “Backstrap” Deer Meat Peanut (or vegetable) oil Onion Bok Choy (Chinese cabbage) Cornstarch Scallions, tomato, parsley or cilantro INSTRUCTIONS: Note: “velveting” is a classical Chinese...

Velvet Talapia in ponzu Gravy

INGREDIENTS: Chef Myron’s Ponzu Sauce INSTRUCTIONS: Sauce: Bring 1 C. delicate fish, and seafood or chicken stock to a simmer. Stir in 2 Tbs. CHEF MYRON’S PONZU until seasoned to taste. Stir in light cornstarch paste until the sauce takes very light viscosity (barely...

Tokyo Vegetable Salad

INGREDIENTS: Chef Myron’s Ponzu Sauce Shredded lettuce or mixed garden greens Washed and de-husked mung bean sprouts Slivered fresh shiitaki mushrooms Roasted Sesame Seeds INSTRUCTIONS: Toss shredded lettuce or mixed greens. Add mung bean sprouts and mushrooms. Dress...

Tokyo Seafood Salad

INGREDIENTS: Chef Myron’s Ponzu Sauce Shredded lettuce or mixed garden greens Washed and de-husked mung bean sprouts Slivered fresh shiitaki mushrooms Roasted Sesame Seeds 1/4 C. peanut oil INSTRUCTIONS: Toss shredded lettuce or mixed greens. Add mung bean sprouts and...

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