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    1/4 cup soy sauce
    1 tbsp cornstarch
    1 tbsp sesame oil
    2 tbsp fresh lemon juice
    1 tbsp grated ginger
    4 boneless chicken breasts (1 lb), cut into 1/2-inch strips
    2 mangoes, diced
    2 scallions, chopped
    1 serrano pepper, minced
    1 cup chopped cilantro
    3 tbsp fresh lime juice
    1/4 tsp salt
    5 tsp olive oil
    6 cups watercress leaves
    arugula, mango, salad

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    3 tablespoons frozen passion fruit juice concentrate, thawed
    3 tablespoons minced shallot
    4 teaspoons Sherry wine vinegar
    1 teaspoon Dijon mustard
    1 teaspoon whole coriander seeds, coarsely cracked
    3 tablespoons olive oil
    8 cups herb salad mix (about 4 ounces)
    1 large ripe mango, halved, pitted, peeled, sliced
    2 small avocados, halved, pitted, peeled, sliced
    avocado, mango, salad

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    Ganache
    1 (14-ounce) can unsweetened coconut milk*
    1/3 cup palm sugar* or 1/3 cup (packed) golden brown sugar
    1 1/2 teaspoons ground ginger
    8 ounces semisweet chocolate, chopped

    Spring rolls
    8 (8-inch) square frozen spring roll pastry wrappers,* thawed
    4 small ripe Chinese bananas (dwarf bananas),* peeled, halved lengthwise, or 2 regular bananas, peeled, halved lengthwise, then halved crosswise
    2 Champagne mangoes (small orange kidney-shaped mangoes) or 1 regular mango, peeled, pitted, cut lengthwise into 3-inch-long, 1/2-inch-wide strips
    1 egg, beaten to blend
    Vegetable oil (preferably grapeseed oil; for frying)

    banana, mango, spring

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    1/2 cup plus 1 tablespoon vegetable oil
    1/4 cup thawed frozen orange juice concentrate
    2 tablespoons unseasoned rice vinegar
    2 tablespoons finely chopped crystallized ginger

    1 1/4 pounds skinless boneless chicken breast halves (about 3)

    2 large bunches of watercress, trimmed
    1 large mango, peeled, pitted, cut into 1/2-inch-thick slices
    1/2 small red onion, sliced paper-thin
    chicken, mango, salad



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