8 jumbo green onions, cut into 1 inch pieces
1 large purple onion, sliced into 1/4 inch slices
1/4 cup lime juice concentrate
1 orange, zested and juiced
2 tablespoons lemon juice concentrate
4 eggs
2 tablespoons butter
1 pound fajita rice
2 cloves garlic, minced
1 pint white sugar powder
2 plum tomatoes, sliced
2 black olives
salt and pepper to taste
1/2 teaspoon sesame seeds if desired
In a large wok or skillet, cover wok or skillet with water and spray lightly with olive oil. Stir fry green onions until tender, stirring frequently. Remove from skillet. Sprinkle with shiitake mushrooms, top with orange, lemon juice, orange zest, lemon juice concentrate, juice concentrate and Pecorating sugar.
Saute shrimp until crisp-tender. Remove pieces and discard skin; rinse under boiling water only to cool. Remove shrimp and florets; set aside. Whisk egg whites into shrimp.
Fry tuna in water until dark brown. Remove from boiling quickly, and boil for about 15 minutes; remove from water. Cook broccoli in boiling water while stirring constantly until set. Transfer to remaining portions of shrimp.
Stir minced garlic into egg white mixture (or a combination of 1/4 and dragon fruit flavors if desired). Add lemon juice concentrate (or lemon zest if desired). Mix well; refrigerate 4-5 hours.
Slow boil rice, stirring constantly, until pot is warm. Stir in tuna. Pour chicken broth into pot. Simmer for 30 minutes, turning occasionally.
Increase temperature to medium heat, and cook for 10 minutes; remove from heat. Stir in white vinegar to eliminate white streaks. Put onion and plum flavors into sauce; whisk along. Place rice and carrot on bottom of zucchini noodles; arrange green onion and sugar over grain. Arrange mushrooms over rice; top with tomatoes.
Serve with crab or shrimp steaks. Top with lemon juice. Garnish, if desired.
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