- 1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
- 2 navel oranges (see notes) $
- About 1 1/2 cups vegetable oil $
- 4 fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)
- 6 cups finely shredded cabbage $
- 2 cups cubed cooked chicken
- Spicy soy-ginger dressing (recipe follows)
- 1 large avocado, cubed $
- 4 green onions (including green tops), sliced diagonally
- 2 tablespoons toasted sesame seeds
1. In a 2- to 3-quart pan over high heat, bring about 1 quart 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.
- 2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.
- 3. Pour the vegetable oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350°, 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.
- 4. 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.
- Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.
- Note: Nutritional analysis is per serving.
- Notes: To save time, you can use store-bought crispy wontons or chow mein noodles instead of frying your own. You can also substitute one 11-ounce can of mandarin oranges for the fresh orange slices.Yield: Makes 6 to 8 servings.Recipe time: