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All the great flavour of the original, now packed with garden-fresh ingredients. To save time, you can use store-bought crispy wontons or chow mein noodles instead of frying your own. You can also substitute mandarin (fresh or canned) for the fresh orange slices. This should be made on the day of serving as it doesn't keep well.
- 250 g asparagus, trimmed and cut diagonally into 1-inch pieces
- 2 navel oranges
- 1 1⁄2 cups vegetable oil (approximately)
- 4 fresh wonton wrappers, cut into 1/4-inch-wide strips
- 6 cups Chinese cabbage or 6 cups napa cabbage, finely shredded
- 2 cups cubed cooked chicken
- 1 large avocado, cubed
- 4 green onions, sliced diagonally (including green tops)
- 2 tablespoons toasted sesame seeds
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- 1 1⁄2 tablespoons soy sauce
- 1 tablespoon red chili sauce (I use hot chili sauce not sweet)
- 1 1⁄2 teaspoons grated fresh ginger
- 1⁄4 cup vegetable oil or 1⁄4 cup grapeseed oil
- In a medium pan over high heat, bring about 1 litre water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.
- Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4inch thick rounds, then cut these rounds into quarters. Set aside.
- Pour the vegetable oil into a pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 180C/350°F, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.
- In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.
- For Spicy soy-ginger dressing:.
- In a medium bowl, whisk together rice wine vinegar, brown sugar, soy sauce, red chili sauce and grated fresh ginger.
- Slowly drizzle in vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.
This made a very tasty salad for us tonight. I cheated and cooked the asparagus in the microwave. I also used a tin of mandarines and used store bought crispy chow mein noodles. The dressing is really lovely. I served on top of crispy tortilla that I'd placed under the grill (broiler).