Asian Slaw

Ingredients Weight Measure
Rice vinegar 1 cup
Sugar 3/4 cup
Cabbage, julienne 1 head
Carrot, julienne 1 ea.
Red bell pepperss 2 ea.
Vegetable oil 2 Tbsp.
Salt 1 pinch

Portabella Cake

Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 3 oz.
Pork, ground 3 lbs.
Cilantro, chopped 1 cup
Green onion, chopped 1 cup
Garlic, fresh chopped 2 Tbsp.
Black pepper, ground 1 Tbsp.
Fish sauce 1/4 cup
Eggs, whole 4 ea.
Portabella mushrooms, whole, clean 12 ea.
Vegetable oil 1/2 cup


Ingredients Weight Measure
English cucumber, sliced 1 cup


  1. For the Asian Slaw, place rice vinegar and sugar in a bowl. Mix well until sugar dissolves. Mix all other ingredients into the vinegar/sugar mixture. Toss well. Keep refrigerated until service.
  2. For the Portabella Cake, place all ingredients, except mushrooms and vegetable oil, in a large bowl and mix well.
  3. Place a 4-oz. scoop of the mixture on the underside of each portabella mushroom.
  4. Over low heat, pan-fry mushroom cake in vegetable oil for 5 minutes on each side, or until done.
  5. Serve Portabella Cake hot, in center of each plate. Arrange slaw around the cake and top with 3 slices cucumber.

Yield: 12 servings