Mings Breakfast Soy Banana Shake Food

MING'S BINGS

Steps:

• Heat the vegetable oil in a medium saute pan over medium-high heat. Once the oil is hot, add the onions, garlic and ginger and cook until the onions are a deep golden brown, 5 to 7 minutes. Remove to a bowl. Add the shiitakes to the same pan and saute until browned, about 5 minutes. Add more oil to the pan, if needed. Add the cooked mushrooms to the bowl along with the edamame, pepitas and salt, to taste. Toss to thoroughly combine and adjust the seasoning. Allow to cool completely.
• For the yuzu emulsion: Add the shallot, yuzu juice, Dijon, palm sugar and salt and pepper to a blender; blend until smooth. Drizzle in the olive oil until thick and smooth. Adjust the seasoning.
• Add 1/3 cup filling to the middle of an egg roll wrapper with the longer side facing you. Wet the edge closest to you with egg wash or water and fold that side up over the filling. Wet the other edge furthest away from you and fold on top of the other edge, creating a seal. Fold the side pieces in towards the middle of the wrapper, resulting in a sealed rectangle. Set aside seam-side down as you repeat with the remaining filling and wrappers.
• Heat 1/4 cup vegetable oil in a 14-inch cast-iron pan over medium-high heat. Once the oil is hot, add the bings to the pan in batches of 4, and cook until evenly golden brown, 3 to 4 minutes per side. Remove to a paper towel-lined plate.
• Serve the bings hot with the yuzu emulsion.

PEANUT BUTTER BANANA SHAKE

Steps:

• Peel banana and break into chunks. Add a hand full of ice cubes to blender and blend to break up. Add banana, blend. Add peanut butter, milk, vanilla and cinnamon. Blend until smooth. Pour into glass and serve.

HOT SOY CHICKEN WINGS

Steps:

• Mix the scallions, creme fraiche, and cheese together. Dish up in small ramekin.
• In a fryer at 375 degrees F, fry the wings until golden brown.
• In a large mixing bowl, mix together the hot sauce, soy and butter. Toss well with the hot wings.
• Serve wings in a large bowl with scallion creme for dipping.

CRISPY CHOCOLATE BANANA "SPLIT"

Steps:

• Lay out a wrapper and put together the banana filled with the almonds. Roll like a springroll and seal with eggwash. Fry at 350 degrees until GB&D (Golden Brown and Delicious!). Sprinkle with powdered sugar. To make ganache, scald cream and add to the chocolate. Stir until completely melted.
• PLATING Place 3 scoops ice cream in a banana boat. Top with fried banana slice on the bias. Top with whipped cream, almonds and drizzle with ganache. Wine Suggestion: Veuve Cliqut Demi Sec

SOY FRUIT SMOOTHIE

Steps:

• Make sure to rinse all fruit before putting them in the blender!
• I suggest using all FRESH fruits, frozen fruits can loose nutritional values.
• put all ingredients in a blender
• here you can add certain things, for example, I add 2 TBSP's of benefiber, and a TBSP of essential greens powder, and 2 TBSP of an amino acid complex.
• but that is COMPLETELY optional.
• once all the ingredients are in, turn the blender on, and let it run for a good minute to make sure everything is mixed up.
• after the process is done you can drink one shake, and save the other for later on, drink them both, save them both, whatever you want!
• just remember that the fridge life is 4 days, to maintain the best taste, and optimal nutritional values.
• ENJOY!