Downeast Maine Pak Choi & Fresh Shiitake Warm Salad/Stir-fry Ingredients

Serves 8

4 pounds organic pak choi, fresh, triple-washed, cut into 1 and a half inch pieces, added to the wok in the last two minutes of medium-high cooking

2 cups organic, oven-roasted, red shallots, finely-minced, add this at the end, after cooking, for texture, color, and scent

4 cups organic, fresh shiitake mushrooms, washed, then chopped into fourths (each piece having a bit of its caps on), add this to the wok fourth, after the oyster mushrooms

4 cups organic, fresh oyster mushrooms, washed, then chopped into 2-inch pieces, add this to the wok right after the ginger, or third

4 cups organic pineapple tidbits, drained, then rinsed, without any sweeteners, adde in last 5 minutes of cooking, as it contains sugars (fructose), that can cause the other foods to burn

3 cups organic, fresh ginger root puree, added right after the sesame oil, stir constantly with the mushrooms, to prevent it from sticking or burning

2 cup organic, reduced-sodium tamari sauce, added in the last three minutes of cooking (the salt and sugars in it will burn the food otherwise)

4 organic, fresh, red, Thai chili peppers, washed, stems removed, finely-minced

8 TBL organic garlic powder, add this in the last 5 minutes of cooking time

8 TBL organic cardamom powder, add this in the last five minutes of cooking time

3 cups organic sesame oil, dark, added first to the wok, on medium-high heat, then wait 1 full minute, so the oil heats up, before adding other ingredients to it

For presentation, or visual appeal, cut cleaned, organic, Hawaiian, small pineapples in half, lengthwise, with the tops still on.

Dry the pineapples well, as they can be slippery to cut. An electric knife works best, as it cuts more precisely for this.

Then, remove interior flesh from the pineapple halves. Keep one full inch of pineapple flesh still attached to the skin.

Finally, use a large, slotted ladle to place the warm salad inside the pineapple skins.