1/2 cup soy sauce
1/2 dash garlic pepper
3/4 cup sesame seeds
3/4 cup pine nuts
3 tablespoons chicken bouillon granules
1 pound fresh strawberries, peeled and cored
1 quart shrimp stock
1 quart diced hazelnut pears
1 red bell pepper, chopped
1 lemon, juiced
1 red onion, quartered
In a small saucepan, mix soy sauce, garlic pepper, sesame seeds, pine nuts, chicken bouillon granules, red fruit, and shrimps. Place strawberries and shrimp stock in a large pitcher; simmer 10 minutes. Reserve 1/2 cup water for glazing fruit.
Sprinkle red pepper, black pepper and lemon juice over fruit. Stir and serve over rice and vegetables; garnish with red onion and peach slices. Refrigerate 24 hours before serving.