Cashew Crusted Seared Avocado Halves
Chef Michael C. Jones
At Mizuna in Spokane, Wash., chef Michael Jones coats avocado halves with chopped cashews accented with five-spice seasoning, then sears them to create a crispy exterior. He then plates the crunchy avocado halves with an Asian-style vegetable stir fry tossed with cooked rice noodles. The dish makes a craveable meatless entree for a plated dinner.
6 oz. chopped raw cashews (1½ cups)
1 tbsp. Chinese five-spice powder
1 tbsp. salt
12 avocados, peeled, seeded and halved
Vegetable or canola oil for cooking
¼ cup sesame oil
12 oz. broccolini, cut into 2-in. pieces
12 oz. shiitake mushrooms, sliced
6 garlic cloves, minced
12 green onions, sliced
Salt and pepper, to taste
½ cup Shaoxing wine or medium dry sherry
1 lb. 14 oz. cooked rice noodles
Cilantro and rice vinegar, for garnish
- In shallow bowl, combine chopped cashews, Chinese five-spice and salt. 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 to 4 minutes or until the cashews are toasted. Repeat the process until all avocados are seared. Set aside.
- Heat another large skillet or wok 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 wine to deglaze the pan, scraping the bottom. Add the cooked rice noodles, tossing everything together.
- To serve, place about 1½ cups rice noodle mixture onto each plate. Top each with 2 avocado halves. Serve with cilantro and rice vinegar.
Photo courtesy of California Avocado Commission