To make Black Pepper Sauce: Melt butter in medium saucepan. Whisk in cracked pepper and garlic. Deglaze with rice wine. Whisk in remaining sauce ingredients. Simmer until sauce is reduced and coats the back of a spoon.
To make Sweet Potato Yam Puree: Combine sweet potatoes, onion, garlic and butter in medium saucepan. Add water to cover potatoes. Simmer until tender. Drain, reserving cooking liquid. Blend with cream, salt and enough cooking liquid, if necessary, to achieve smooth consistency.
To make Okinawa Potato: Toss Okinawa potatoes with oil and sprinkle with salt. Wrap in foil and roast at 400°F until tender. Cool then slice.
To make Pickled Shimeji Mushrooms: Combine rice vinegar, sugar and soy sauce. Add mushrooms and allow to marinate for 15 minutes or more.
To Assemble: For each portion heat 2 tablespoons oil in wok. Sauté 3 Brussel sprouts, 5 birdseye chiles and 1 sliced king oyster mushroom. Season lightly with salt and reserve. In wok, sear 8 ounces ribeye cubes to achieve a crust. Add ½ cup of Black Pepper Sauce and toss the cubes, cooking to desired doneness. Plate ribeye cubes with sliced Okinawa Potatoes, Sweet Potato Yam Puree, 5 Pickled Shimeji Mushrooms and celery flowers.
Recipe by Eddie Lam, Crystal Jade, San Francisco