Another example of Jose Andres famed Spanish recipes that can be found on the menu at China Poblano located in Las Vegas. This innovative restaurant is a fusion of Mexican and Chinese cuisine combining unexpected ingredients such as chayote and jicama with soy and ginger.
Ingredients:
- 1 large carrot, peeled
- 2 Brussels sprout
- 4 cups plus 5 ounces of blended oil
- ½ small sweet potato, peeled and julienne cut
- 2 ounce jicama, diced
- 2 ounce chayote, diced
- 2 ounce zucchini, diced
- 1 watermelon radish, diced
- 2 ounces cauliflower, diced
- 1 tablespoon edamame
- 1 ounce mushrooms, diced
- Snow peas, cut into diamond cut
- 2 large eggs
- 1 teaspoon minced ginger
- 1 teaspoon chopped garlic
- .5 ounce sweet onion
- 8 ounces cooked rice
- ½ tablespoon kosher salt
- 1 tabelspoon oyster sauce
- ½ tablespoon light soy sauce
- 10 gram silken tofu
- 5 gram chinese chive, chopped
To Finish Pea tendril:
- 2 baby carrot
- 2 baby radish
- 2 tablespoon sesame vinaigrette
- 3 butterfly carrot
- 3 grams of fried sweet potato
- .5 ounce cauliflower, sliced ¼”
- Micro cilantro
Preparation:
- Cut the thicker half of carrot into 1/4” slices
- Using a butterfly stamp cut into butterfly shapes
- Drop into a pot of boiling salted water for a few seconds to blanch
- Remove and immerse in ice bath
- Dice the remainder of the carrot. Set aside.
- Peel Brussels sprouts leaves. Set aside.
- Rinse the starch off the sweet potato in cold water. Dry off.
- Heat wok, add oil and heat to 330 F
- Fry until crisp. Remove and drain. Set aside.
- Lower temperature of oil to 250 F
- Add the diced carrot, Brussels sprout, jicama, chayote, zucchini, radish, cauliflower, edamame, mushrooms and snow peas and blanch in the oil for about 10 seconds
- Strain vegetables and set aside
- Beat one of the eggs and season with salt
- In a small sautee pan with an ounce of oil, cook the egg in a thin layer
- Remove the omelette and chop up. Set aside
- Just before serving, heat the oil in a wok over high heat. Stir fry garlic, ginger and onion for 5 seconds
- Add raw egg and stir until cooked. Add rice and continue to cook until it breaks up
- Add salt, soy and oyster sauce. Mix well and continue to cook for another 3 minutes
- Add the blanched vegetables, omelet, diced tofu and yellow chives
- Quickly toss and plate
To Finish:
- Toss the pea tendrils, baby radishes and baby carrots with the sesame vinaigrette
- Garnish with carrot butterflies, baby carrots, radish, sliced cauliflower, pea tendrils, fried sweet potatoes and micro cilantro
