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Exotic Mushroom Egg Rolls and Asian Chicken Broccoli Slaw

Recipe type: Entree

Description

Ingredients

1⁄2 pound
Shiitake Mushrooms (sliced)
1⁄2 pound
Crimini Mushrooms (sliced)
1  
Head Napa Cabbage (shredded)
1⁄2 bunch
Scallions (sliced)
1⁄4 cup
Carrots (peeled and diced)
1  
Rib Celery (diced)
1  
Small Onion (diced)
1⁄4 cup
White Soy Sauce
1 clove
Garlic (diced)
1  
Head broccoli (thinly sliced)
1  
Red Pepper (julienned)
1  
Yellow Pepper (julienned)
1  
Red Onion (julienned)
1 bunch
Scallions (sliced)
1  
Carrot (Peeled and finely diced)
1  
Rib Celery (finely diced)
1 clove
Garlic (Peeled and finely diced)
1  
Orange (juice and zest)
1 ounce
Mung Bean Sprouts
1 tablespoon
Tangerine Honey
3 tablespoons
Yuzu Marmalade
2 tablespoons
Sushi Vinegar
4  
Chicken Breast
10 ounces
Tangerine Honey
3 cloves
Garlic (finely diced)
1 tablespoon
White Soy Sauce

Instructions

FOR THE EGG ROLLS: Preheat a fryolator to 350° F. Sauté mushrooms, onions, garlic, celery and carrots in peanut oil until golden brown, mix in shredded cabbage until wilted, add roasted rice vinegar and white soy. Let mixture cool. Add scallions. When cabbage mix is cool stuff the eggroll wrappers. Deep fry for about 4 minutes. FOR THE ASIAN CHICKEN BROCCOLI SLAW: Marinate chicken for 2 hours in the marmalade, Korean chili pasta, tangerine honey, vinegar and soy. In a large bowl place all sliced and diced vegetables. In a separate bowl add honey, chili paste, marmalade, vinegar and soy. Mix well until combines. Pour over vegetables. Let stand for 20 minutes. In the mean time grill chicken. Serve the chicken over the slaw. FOR THE SWEET HOT SAUCE: Fry the garlic in oil until golden brown. Add to honey, chili paste, and soy. Serve alongside eggrolls with slaw and chicken on the side.