Cashew Crusted Seared California Avocados
|12||Fresh California Avocados, peeled, seeded, halved|
|6||oz.||chopped raw cashews (1 1/2 cups)|
|1||Tbsp.||Chinese five spice|
|Vegetable or canola oil for cooking|
|12||oz.||broccolini, cut into 2" pieces|
|12||oz.||shiitake mushrooms, sliced|
|6||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
- 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.
- 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.
- 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.
- 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.