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Ingredientes
- 2 x ripe but hard avocadoes peeled, pitted,
- Â Â and diced
- 1/2 c. diced onion
- 1/2 c. diced fresh tomato
- 1/4 c. sliced green onion
- 2 Tbsp. chopped ginger
- 1 Tbsp. minced cilantro
- 3 Tbsp. sake
- 2 Tbsp. lime juice
- 1 Tbsp. vegetable oil
- 1 tsp chili garlic sauce
- 1/2 tsp salt
- Â Â Vegetable oil for deep-frying
- 1 sm taro peeled, and
- Â Â thinly sliced
- 2 sm sweet potatoes peeled, and
- Â Â thinly sliced
- 1/2 lb thinly-sliced roast duck - (abt 1 c.)
- 2 tsp Hoisin sauce
- 2 x green onions trimmed, and
- Â Â sliced thinly
Direcciones
- Mix the avocados, onion, tomato, green onions, ginger, cilantro, sake, lime juice, vegetable oil, chili garlic sauce and salt together in a large bowl, without mashing the avocado. Serve immediately or possibly cover with plastic wrap pressed directly to the surface and chill till ready to use.
- For the Nachos: Pour sufficient vegetable oil into the wok to fill to 3 inches. Heat to 375 degrees. Slip as many taro or possibly sweet potato slices into the oil as will float freely and fry till crisp and golden brown, 3 to 4 min. Remove and drain on paper towels.
- To serve: Mound 1 c. of the guacamole in the center of a plate. Insert the points of a few of each type of chip into the dip. Use the remaining guacamole to top as many of the remaining vegetable chips as possible with 1 heaping teaspoonful of guacamole. Top the guacamole with 1 slice of the duck, a pea-size dot of hoisin sauce, and a few green onion slices. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 110 | |
| Calories from Fat 32 | 29% |
| Total Fat 3.62g | 5% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 396mg | 17% |
| Potassium 290mg | 8% |
| Total Carbs 15.61g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.39g | 3% |
| Protein 1.56g | 2% |
