Bean Sprout Salad With Warm Shiitakes Chinese Chives And Chinese Ham Vinaigrette Food

BEAN SPROUT SALAD WITH WARM SHIITAKES, CHINESE CHIVES AND CHINESE HAM VINAIGRETTE

Steps:

• In a hot saute pan, coat with a little olive oil, and saute the shiitakes and shallots until soft, about 3 minutes. Add the chives, and ham and stir. Deglaze with both vinegars and season. Whisk in the oil, add mustard, check for seasoning and bring back to temperature. Drizzle on top of the bean sprouts to wilt. Mix well and verify seasoning.
• PLATING Mold the salad in o-rings and drizzle with leftover vinaigrette.
• Wine Recommendation: Cloudy Bay, Sauvignon Blanc, Marlborough New Zealand, 1998

ASIAN DUCK CONFIT WITH CITRUS PEA SPROUT SALAD

Steps:

• Duck Confit:
• Duck Confit: In a large bowl, mix everything together but the duck and fat. In a tall pan, line the bottom with a layer of the mixture. Place duck legs on top, then cover with another layer. Place in refrigerator overnight (24 hours). In a tall casserole or rondo, melt the duck fat. Set oven at 300 degrees. Wipe off all the mixture and place in fat. Watch carefully, you never want the fat to boil. Cook in the oven for 2 1/2 to 3 1/2 hours, or until meat is falling off the bone. Pull from fat and serve immediately or when stored overnight, pan sear at medium heat until brown and crispy on both sides.
• Citrus Pea Sprout Salad:
• For the Citrus Pea Sprout Salad: In a small bowl, combine the juices and whisk in the oils. Season and add the herbs. Check for flavor and toss with the sprouts.
• Plating: Place a small mound of the salad on a plate and top with two duck legs.

CHINESE CABBAGE AND BEAN SPROUT SALAD

Steps:

• Mix all ingredients for salad together in a large bowl.
• Mix all ingredients for dressing in a small bowl.
• Pour dressing over salad and toss.
• Let sit for 5 minutes and serve.

DUA GIA (PICKLED BEAN SPROUT SALAD)

Steps:

• To make the brine, combine the sugar, salt, vinegar and 1 cup water in a large saucepan and warm over medium heat, stirring occasionally, until the sugar and salt dissolve. Remove from the heat and completely cool.
• At least 40 minutes and up to 2 hours before serving, add the bean sprouts, carrot and scallions to the brine. Use your fingers to toss the vegetables. Set aside at room temperature for 30 minutes, turning the vegetables 2 or 3 times to expose them evenly to the brine. At first, the vegetables won't be covered by the brine, but then they will shrink. They're ready when they're almost covered with brine and taste pleasantly tangy and are a mix of crunchy and soft. If needed, let them sit for 10 minutes longer.
• Drain the vegetables and pile them high on a plate. Serve at room temperature within 2 hours to enjoy them at their peak.