THATS A WRAP ASIAN FUSION CHILI
½ cup rice wine vinegar
½ cup oyster sauce
3 tablespoons soy sauce
2 teaspoons sriracha sauce
2 teaspoons sesame oil
2 tablespoons brown sugar, packed
2 tablespoons corn starch
2 tablespoons peanut oil
1-pound Chinese sausage links
1 large onion, chopped
8 cloves garlic, minced
3 tablespoons fresh ginger root, minced
2 jalapeños, finely chopped
3 cup mushrooms, finely chopped
1-pound ground chicken
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon Dish off the Block Ragin’ Cajun Spice Blend
2 cups carrots, julienned
1 large red bell pepper, chopped
1-pound raw shrimp, peeled, deveined, and chopped into ½ – ¾” pieces
1, 15.5-ounce can black beans, drained and rinsed
2 cups daikon radish, chopped (or 2 cans water chestnuts, chopped)
1 cup scallions, chopped white and green parts
1, 3.5-ounce package Treasure Cave Crumbled Goat Cheese
2 large heads butter or Boston lettuce
2 cups bean sprouts
2 teaspoons black and white sesame seeds
The Wonton Chips:
20 wonton wrappers
3 cups vegetable oil
Combine all of the sauce ingredients in a small bowl and whisk until the corn starch and brown sugar dissolves. Set aside.
Heat 1 tablespoon of the peanut oil in a large deep skillet or wok over medium high heat. Add the Chinese sausages and cook until firm, turning with tongs until they are browned on all sides, about 4-5 minutes. Remove from the pan and set aside to cool.
Add the remaining tablespoon of oil to the pan drippings. Cook onions, garlic, ginger, and jalapeño for 3 minutes, stirring frequently, until soft and fragrant. Add the mushrooms to the pan and cook until the mushrooms are soft and begin to lightly brown, about 3-4 minutes.
Add the ground chicken, salt, pepper, and Cajun seasoning to the pan. Continue to cook, breaking up the chicken with a spatula for 3-4 minutes until the chicken is just cooked through. Add the chopped shrimp, carrots, and red bell pepper to the pan and continue cooking until the shrimp turn pink, still stirring frequently, about 3 minutes.
Chop the Chinese sausages into small pieces and add them along with the black beans.
Add the reserved sauce to the pan and bring to a boil, continuing to cook for 2 more minutes, stirring as the sauce thickens.
Add the daikon radish and half of the scallions to the pan and stir to combine. Keep the chili warm until you are ready to serve. Just before serving, top the chili with half of the crumbled goat cheese.
To make the wonton chips, heat the vegetable oil in a Dutch oven or fryer. Cut the wonton wrappers in half diagonally and fry them in batches until crisp and lightly browned – they cook quickly so keep an eye on them – you will need to flip them in the oil once after about 10-20 seconds to brown on both sides.
Drain on paper towels and season immediately with salt. Note – they will keep for a week in a ziplock bag.
Serve the chili in bowls or, as wraps in lettuce leaves topped with more goat cheese, bean sprouts, and scallions. Sprinkle with sesame seeds and serve the wonton chips on the side for dipping…. DEVOUR!!
This asian-fusion flavor bomb chili is sweet and spicy with layers of umami deliciousness from oyster sauce, mushrooms, Chinese sausage, shrimp, and chicken. The crumbled goat cheese is the perfect salty, creamy counterpart to the Asian tang. Delicious served in bowls or as lettuce wraps with crunchy wonton chips on the side for dipping.