Ingredients
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-
2
-
1
-
1
-
1
-
2
-
4
-
1
-
2
-
2
-
-
-
-
-
Directions
Chinese Firecracker Nachos II, Found this recipe on here… but tweaked it a tish and thought I’d share my own version. This contrast in creamy, crunchy, spicy, sweet, tangy, hot and cool make your taste buds scream with flavor!, These were so good! What a cool idea! Instead of tortilla chips, used some wonton skins that I baked at 375 for about 8 minutes beforehand to make them crisp. They turned into the perfect asian-themed nacho chip! Otherwise, I wouldn’t change a thing. Thanks for the recipe!, These were so good! What a cool idea! Instead of tortilla chips, used some wonton skins that I baked at 375 for about 8 minutes beforehand to make them crisp. They turned into the perfect asian-themed nacho chip! Otherwise, I wouldn’t change a thing. Thanks for the recipe!
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Steps
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1
Done
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Heat the Sesame Oil Over Medium Heat in a Large Saute Pan or Wok. |
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2
Done
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Stir-Fry the Ginger& Garlic Until It Starts to Soften, Approximately One Minute; Raise the Heat to High. |
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3
Done
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3. |
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4
Done
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Break Up the Ground Meat/Poultry Into Chunks and Place in Pan. |
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5
Done
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Stir in Chili Garlic Sauce and the Hoisin Sauce. |
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6
Done
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Continue to Cook, Stirring and Breaking Up the Mixture Until the Mixture Is Dry on the Outer Surface and the Juices Have Started to Evaporate, So the Chips Dont Get Soggy. |
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7
Done
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Add the Sesame Seeds. |
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8
Done
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Note: This Mixture Can Be Fried Up to a Day in Advance and Refrigerated. |
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9
Done
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Preheat the Oven to 475f Whle the Oven Is Preheating. |
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10
Done
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Toss the Remaining Ingredients (cabbage, Rice Wine Vinegar, Mirin, Onion, Cilantro and Salt) to Make an Asian Slaw. |
