I met the legendary David Sumida on the set of Cooking Hawaiian Style. I was so excited to meet him as his family has been providing watercress for the state of Hawaii since the 1920’s. I was also happy to have David join us as he works extremely hard and hasn’t had a day off in years. Since the taping of the show, we have been in touch and every now and then, I see David posting an awesome recipe using watercress. I’m hoping that he continues to send me more of his ono recipes. This is food from our past…and we need to ensure that it continues to serve our future. Mahalo David for all that you and your family are doing to feed the people of Hawaii!
- 3 cups cooked rice, chilled
- 2 tablespoons oyster sauce
- 3 tablespoons vegetable oil, divided
- 2 large eggs
- 2 teaspoons Aloha shoyu
- 1/4 cup green onion, thinly sliced
- 2 lup cheong, thinly sliced
- 1 cup hot Korean kim chee, coarsely chopped
- 1 cup watercress, cut into 1 inch lengths
- 1/2 cup fresh pineapple, coarsely chopped
- 1/4 cup fresh cilantro, coarsely chopped
Add oyster sauce to rice and gently mix. Set aside.
For the shoyu omelet:
- In a bowl, whisk eggs, shoyu and green onion.
- Heat a large pan or wok over medium heat and add 1 tablespoon oil. Add egg mixture and make a thin omelet. With a spatula, gently roll it, plate and thinly slice it. Set aside.
- Turn up heat to high, add remaining oil and add lup cheong. Stir fry 1 minute, then add rice and stir fry 1 minute. Add kim chee and watercress and stir fry 1 minute.
- Add sliced omelet, pineapple and cilantro and toss until heated through.
For more delicious recipes visit here@ Hawaiian Chinese Recipes