Crispy Sushi with Steamed Clams Wasabi and Fermented Black Beans

Ingredients

• 1 1/2 cups various vegetables, chopped into short (julienne) ribbons
• Salt and pepper, to taste
• Peanut oil, to saute the vegetables
• 1/2 cup prepared ginger soy vinaigrette (recipe below)
• 4 lumpia wrappers
• 4 strips of raw tuna cut 5 inches long and 1/2-inch thick
• Water, to seal the wrappers
• Peanut or canola oil to fry the prepared lumpias
• 12 clams, scrubbed
• 1 cup dry white wine
• 1/2 cup dry white wine
• 2 tablespoons mirin (rice wine)
• 1/4 cup rice wine vinegar
• 1 tablespoon ginger, peeled and finely chopped
• 1 tablespoon garlic, peeled and finely mince
• 1 jalapeno, stem and seeds discarded, finely minced
• 1 cup chicken stock
• 1/4 cup fermented black beans, soaked in a little cool water, rinsed and drained
• 2 scallions, green and white parts, cleaned and sliced into small rings
• 2 tablespoons cold butter, cut into a small dice
• 1 cup red wine vinegar
• 1/2 cup soy sauce
• 1/2 cup dark roasted sesame oil
• 1/2 cup olive oil
• 1/2 cup chopped cilantro leaves
• 3 tablespoons peeled, minced ginger
• 3 tablespoons peeled, minced garlic
• 1 1/2 tablespoons sugar
• Cracked black pepper, to taste

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