Ingredients
- 1 large carrot, peeled
- 2 brussels sprout
- 4 cup plus 5 ounces of blended oil
- 1/2 cup small sweet potato, peeled and julienne cut
- 2 ounce jicama, diced
- 2 ounce chayote, diced
- 2 ounce zucchini, diced
- 1 ounce watermelon radish, diced
- 2 ounce cauliflower, diced
- 1 tablespoon edamame
- 1 ounce mushrooms, diced
- 2 ounce large eggs
- 1 teaspoon minced ginger
- 1 teaspoon chopped garlic
- 1/2 ounce sweet onion
- 8 ounce cooked rice
- 1/2 tablespoon kosher salt
- 1 tablespoon tabelspoon oyster sauce
- 1/2 tablespoon light soy sauce
- 10 gram silken tofu
- 5 gram chinese chive, chopped
- 1 large carrot, peeled
- 2 brussels sprout
- 4 cup plus 5 ounces of blended oil
- 1/2 cup small sweet potato, peeled and julienne cut
- 2 ounce jicama, diced
- 2 ounce chayote, diced
- 2 ounce zucchini, diced
- 1 ounce watermelon radish, diced
- 2 ounce cauliflower, diced
- 1 tablespoon edamame
- 1 ounce mushrooms, diced
- 2 ounce large eggs
- 1 teaspoon minced ginger
- 1 teaspoon chopped garlic
- 1/2 ounce sweet onion
- 8 ounce cooked rice
- 1/2 tablespoon kosher salt
- 1 tablespoon tabelspoon oyster sauce
- 1/2 tablespoon light soy sauce
- 10 gram silken tofu
- 5 gram chinese chive, chopped
- 2 baby carrot
- 2 baby radish
- 2 tablespoon sesame vinaigrette
- 3 tablespoon butterfly carrot
- 3 gram fried sweet potato
- 1/2 ounce cauliflower, sliced 1/4"
Preparation
Baking Directions:
Cut the thicker half of carrot into 1/4-inch 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.
Rinse in cold water to remove the starch.
Dry off.
Heat wok, add oil and heat to 330 degrees F.
Fry until crisp.
Remove and drain.
Set aside.
Lower temperature of oil to 250 degrees 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 saute pan with an ounce of oil, cook the egg in a thin layer.
Remove the omelet 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.
