PICK UP

500      mL       salad mix, asian
           gm       bell peppers
            gm       snap peas
            gm       carrots
            gm       bean sprouts
            gm       chicken, shredded Asian spiced
120      gm       vinaigrette, spicy peanut
            gm       won tons, fried julienne

In a mixing bowl place except for won tons. Mix well.

PLATE – Bowl, 12” round white, chilled

Mound the mix into the center of the bowl, fried won tons. Serve immediately

VINAIGRETTE, SPICY PEANUT
570      gm       peanut butter (Skippy Creamy)
550      gm       sauce, sweet chili (mae ploy)
550      gm       sauce, sambal (Jack Pot Brand)
120      gm       mustard, Dijon
25        gm       pepper, chili flakes
2          gm       pepper, ground black
1960    gm       vinegar, rice wine
1800    gm       oil, grapeseed

In a 8 quart cambro add peanut butter, sweet chili sauce, sambal, dijon mustard, chili flakes, black pepper and seasoned rice vinegar, whisk to combine and reserve. Using an immersion blender, blend while slowly adding in grapeseed oil, blend until fully emulsified. Taste, adjust seasoning if needed. Store in a 4 quart cambro.