Ingredients:

white mushrooms (sliced)
wood ear mushrooms (optional)
broccoli (florets)
garlic (thinly sliced)
oil (vegetable or blended)
tofu (fried)
brown or white rice
Sichuan peppercorns (chili flakes + crushed Sichuan peppercorns cooked in oil to extract flavor)
Red Chili oil (at home hack – red chili flakes cooked in half blended oil half sesame oil)
Unagi Sauce* (available for purchase at The Beet – or substitute a sweet soy sauce) 
*Note contains Oyster sauce
Orange oil (orange zest + blended oil)
Cilantro - fresh
Crispy Shallots (optional)

Steps:

White mushrooms - clean with dry paper towel, (do not rinse with water) slice, sauté with butter + garlic
Wood Ear mushrooms – (mostly available dehydrated) rehydrate in boiling water for 10 -12 minutes
Broccoli – cut into florets – toss with olive oil + salt, char in 500 degree oven for 8 minutes
Tofu – cut into cubes + fry in hot oil
Rice – cook to instructions on packaging

Heat pan over medium low heat adding oil + lightly brown garlic, let the sizzle then add the already fried tofu
Add orange oil + Sichuan chili oil
Add mushrooms + stir
Add broccoli + stir to combine flavors
Heat everything together for 5 minutes on medium heat
Add unagi or sweet soy
Add sesame chili oil
Finish with crispy shallots + whole cilantro

Enjoy the 'Ma La' (numbing + spicy, respectively) mouth sensation that the Sichuan peppercorn brings out in this delicious dish.

Ingredients:

Vegetable oil
Butter
Garlic
Onion
White Wine - dry
Carnaroli Rice (or Arborio rice)
Fumet (Fish Stock) – made with fish bodies from the fish monger, mirepoix (onion, carrot, celery) 
Squid Ink (Cuttlefish ink – more common)
Calamari (raw – tubes + tentacles)
Gulf Shrimp (raw – quartered)
Lemon (1 whole cut in half)
Parmesan - grated
Parsley - chopped
Chives - chopped
Crushed Red Pepper to taste
Salt + Pepper to taste

Steps:

Medium sized pot with rounded bottom (this is key for the stirring the rice)
Sauté chopped onions + garlic with a blend of olive oil + vegetable oil + butter
Add rice and toast in the oil
'Deglaze' the pan with white wine
Add Fumet in stages about a cup at a time
Add the squid ink and continue to add fumet 
Add squid + shrimp
Add more fumet
Turn off the heat, cover + let sit for 5 minutes (now drink wine:)
Add lemon, chive, parsley + parmesan combine with rice (also add all 3 as garnish)

Enjoy with a dry, crisp white wine. We recommend Domaine Skouras 'Zoe' a delicious Greek white blend of Roditis + Moscofilero grapes. Zoe is only available at The Beet on Nantucket.