A Taste of Asia with Paul Young

Makes about 3 cups

Classic Chinese flavor principle:

• Garlic
• Ginger
• Soy

1. Saute garlic in olive oil briefly (approximately 2 minutes).
2. Turn off the heat, and stir in all other ingredients.
3. Stir well before using.
4. Can be stored in the refrigerator for weeks.

Serves 4

1. If using dried mushrooms, rehydrate in water (about 2 hours).
2. Boil fresh or rehydrated mushrooms in water (about 5 minutes).
3. Drain and rinse mushrooms under cold water.
4. Make the dressing: mix "Garlic Ginger Sauce", vinegar, agave nectar, and spicy chili crisp in a mixing bowl.
5. Add mushrooms and toss well.
6. Transfer salad to a serving dish and garnish with toasted sesame seeds.

Makes 8 rolls

1. Make the peanut sauce: combine all ingredients (except the water and crushed peanuts) and mix well; add a little water at a time until desired consistency is reached; garnish with fresh peanuts.
2. Cook rice noodles according to package instructions, drain, cool, and set aside.
3. Cook bacon, and set aside on paper towels to absorb extra grease.
4. If using frozen shrimp: defrost under running cold water (about 10 minutes).
5. If using raw shrimp: cook in cold water until barely boiling; remove from heat, rinse under cold water; peel, devein, and remove tails.
6. Slice shrimps in half lengthwise, set aside.
7. Add cold water to a large frying pan and soak one rice paper sheet for about 1 minute.
8. Transfer the soaked rice paper to a plate and begin to assemble your roll.
9. Add the ingredients in the following order: shrimp (orange side down), carrots, lettuce, herbs, noodles, and bacon.
10. Fold the left and right sides towards the middle so that it's snug; add green onions letting one end stick out.
11. Fold the bottom up to cover the filling, squeezing lightly as you roll.
12. Transfer the finished roll to the serving platter (do not let the rolls touch each other).
13. Repeat until all ingredients are used.
14. Serve with peanut sauce and chili garlic sauce (if desired).

Serves 4

1. Peel and coarsely grate or shred papaya, discarding seeds and inner membrane (there should be 4 to 6 cups), and set aside.
2. In a large mixing bowl, mix lime juice, fish sauce, tomato paste, garlic, and agave nectar.
3. Add grated papaya and carrots (if desired), toss; taste for seasoning.
4. Line serving bowl with lettuce leaves.
5. Mound tossed papaya on top of lettuce.
6. Top with sliced grape tomatoes, sprinkle with peanuts, and sliced serrano peppers. 

Serves 2

1. Defrost tuna overnight in the refrigerator, and slice into bite-sized cubes.
2. Combine all ingredients in a bowl (except Gomasio).
3. Mix well.
4. Sprinkle on Gomasio for garnish.
5. Serve with rice (if desired).