Cashew Crusted Seared California Avocados
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Ingredients
Serves:
12
| 12 | Fresh California Avocados, peeled, seeded, halved | |
| 6 | oz. | chopped raw cashews (1 1/2 cups) |
| 1 | Tbsp. | Chinese five spice |
| 1 | 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 |
| 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
Instructions
- 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.
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