Cashew Crusted Seared California Avocados

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Serves: 12
12    Fresh California Avocados, peeled, seeded, halved
oz.  chopped raw cashews (1 1/2 cups)
Tbsp.  Chinese five spice
Tbsp.  salt
  Vegetable or canola oil for cooking
1/4  cup  sesame oil
12  oz.  broccolini, cut into 2" pieces
12  oz.  shiitake mushrooms, sliced
  garlic cloves, minced
12    green onions, sliced
  Salt and pepper to taste
1/2  cup  Shaoxing wine or medium dry sherry
30  oz.  (1 lb. 14 oz.) cooked rice noodles
  Cilantro for serving
  Rice vinegar for serving

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Mix the chopped cashews, Chinese five spic and salt in a shallow bowl. Press each avocado half, cut side down, into the mixture to coat each flat side.
  2. Heat a skillet over medium heat and add enough vegetable oil to coat the pan. Sear the avocados, cashew-coated side down, 3-4 minutes or until the cashews are toasted. Repeat the process until all avocados are seared. Set aside.
  3. Heat another large skillet over medium-high heat and add the sesame oil. Add the broccolini, shiitake mushrooms, garlic, green onions, salt and pepper. Sauté until broccolini is tender-crisp and shiitake mushrooms are cooked through. Pour in the wine to deglaze the pan, scraping the bottom. Add the cooked rice noodles, tossing everything together.
  4. Place about 1 ½ cups of the rice noodle mixture onto each plate. Top each with 2 avocado halves. Serve with cilantro and rice vinegar.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Chef Michael C Jones

Mizuna, Spokane, WA

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