A Cultural Fusion of Asian and Southern Cuisine with healthFUL spin to it. No need to clean your pan in between cooking your fillings. Let all of those flavors and spices mingle and enjoy each other
Collard Greens - These are cooked Risotto Style, Sautee all of your vegetables, add your spices Deglaze your pan with White Wine or Soy Sauce - then add water about 2 oz at a time, cook until water is absorbed, then add more…..Add Water and until until desired consistency. You don’t want wet collard Greens. They should be tender, Flavorful and almost ‘dry’ . Choose whoever flavors you like - I used Curry spices and Thyme.
Sliced Onion
Sliced Collards (washed and drained)
Avocado Oil or Ghee
Salt
Other Spices to your liking
Cabbage - You want to sauté and caramelize your cabbage. Heat your oil add your Cabbage, salt it lightly, add your spices, then let it caramelize (Not Burn) for a few minutes. Then Turn/Toss in the pan. Sesason again then all of the Cabbage get Caramelized, Flavorful and Tender. Then deglaze your pan with White Wine or Soy Sauce.
Cabbage Sliced Thinly
Avocado Oil
Salt
Ginger Powder
Granulated Garlic
Pepper
Shitake Mushrooms - Same Pan - Make sure your pan is hot, add oil then add your mushrooms and let them sit in the pan. DO NOT Touch them or shake the pan. You want the caramelization to take place! After about 2-3 minutes, or more depending on your own then stir or flip your mushrooms. (* Do not add salt to your mushrooms, it will release too much liquid take longer to cook your mushrooms and leave them flavorless)
Once you are happy with the level of doneness - then season with Spice and deglaze your pan with White wine or Soy Sauce.
Sesame Oil
Avocado oil
Sliced Shitake Mushrooms
Smoked Paprika
Granulated Garlic
Ginger
Pepper
Sweet Potatoes - You will roast these in a high heat oven 375-400 for 15-30 minutes. Oil and Season your sweet potatoes then roast them in the oven, Check after 15 minutes. If not Fork tender, then continue to cook at 5 minute intervals.
Small Diced Sweet Potato
Avocado Oil
Salt
Pepper
Chili Powder
Smoked Paprika
Granulated Garlic
Cumin
Ginger
Assemble: Prepare your rice wrappers according to package instructions. You want to create envelope packets with your filling. (See Video) Double Wrap your Filling. Then fry in a high heat lightly oil pan!
Mango Pepper - Dipping Sauce - Add all ingredients to a blender or NutriBullet. Blend until pureed and smooth. Taste it and see if you need more salt or sugar.
Ripe Mango, Diced
1-2 tsp Scotch Bonnet Pepper Sauce (or use any fresh pepper)
1-2 Garlic Cloves
1 tsp Cumin Powder
2 Limes, zested & Juiced
1/4 cup Rice Vinegar
Salt and Sugar to taste
* If your mango is VERY ripe you may not need any sugar
Prep Video HERE:
FULL Class and instructions here: