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      RECIPE TITLE "Kung Pao Style Spicy Ahi Tuna with Shrimp, Macadamia Nuts & Bell Peppers"
    Author: chef Roy Yamaguchi, courtesy of HSN

    ... more great Roy Yamaguchi recipes on our GREAT CHEFS page!

    yieldsServes 4 as a main course time --- difficulty moderate


    Kung Pao Sauce
    ¼ cup Teriyaki Sauce
    4 tablespoons Oyster Sauce
    2 tablespoons Sambal Oelek or your favorite Hot Sauce

    Szechuan Vegetables and Shrimp
    1 tablespoon Dark sesame oil
    1 cup Julienned red bell pepper
    1 cup Julienned yellow bell pepper
    ¾ cup Thinly sliced onion
    ½ tablespoon Minced garlic
    1 tablespoon Minced fresh ginger
    2 Baby bok choys, quartered lengthwise
    4 Scallions, cut into 2-inch lengths (including green parts)
    12 Shrimp (about 12 oz.), peeled and deveined

    4 5 oz. Ahi Tuna Steaks
    2 teaspoons Sambal Oelek or your favorite hot sauce
    Freshly ground black pepper
    ¼ cup Olive oil

    ¼ cup Macadamia nut halves, toasted
    4 Cilantro sprigs


    # Pour the teriyaki into a small bowl and stir in the oyster sauce and Sambal Oelek until thoroughly combined. Set aside.

    # Heat the sesame oil in Roy’s Fusion 10” Stir Fry over medium high heat. Add the red and yellow bell peppers, onion, garlic, ginger, bok choys, and scallions and stir-fry for 30 seconds. Add the shrimp and stir-fry until the shrimp is evenly pink, about 1 minute longer.

    # Season the tuna with the Sambal Oelek and salt and pepper to taste, and coat with the olive oil. Sear the tuna for about 1-½ minutes on each side for medium-rare, or to the desired doneness in Roy’s Fusion cookware over medium-high heat.

    # Transfer to serving plates and spoon the stir-fried vegetable mixture on top of the tuna. Garnish with the macadamia nuts and cilantro sprigs.

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