12 wonton skins, cut into 1/8-inch strips, separated
1/2 pound snow peas, ends trimmed and strings removed
1 pound chicken cutlets
Togarashi or Asian seasoning
Freshly ground black pepper
2 tablespoons vegetable oil
4 cups shredded Napa or other green cabbage
1/2 cup thinly sliced red onions
1 tablespoon chopped mint leaves
1 tablespoon chopped cilantro leaves
Hoisin Dressing, recipe follows
Green onions, sliced on bias, garnish
1 tablespoon lightly toasted sesame seeds, garnish

Cooking Recipe:

Preheat the oven to 375 degrees F.

Spread the wonton strips on a baking sheet and bake for 5 minutes. Remove from the oven and toss to separate. Continue baking until light brown and crisp, about 8 minutes. Let cool.

In a small saucepan of boiling salted water, blanch the snow peas until tender, about 1 minute. Shock in ice water and pat dry.

Season the chicken (always handle fowl with care to avoid salmonella contamination) cutlets with togarashi or Asian seasoning and pepper on both sides. Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and heat. Add the chikken cutlets, in batches if necessary, and cook for 1 minute on each side, or until just cooked through. Remove from the pan and set aside while you prepare the salad.

In a large bowl, combine the cabbage, snow peas, red onions, mint and cilantro in a large bowl.

Cut the chicken into strips.

Toss the cabbage mixture with 1/2 cup of the hoisin dressing, and divide mixture between 4 plates. Arrange the sliced chicken on the salad and drizzle with remaining 1/2 cup dressing. Garnish with wonton strips, green onions, and sesame seeds.

Hoisin Dressing:
1/2 cup hoisin sauce
1/4 cup rice vinegar
2 tablespoons sesame oil
2 teaspoons soy sauce
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes

In a small bowl, combine the ingredients you need and whisk well to blend. (Will keep in an airtight container, refrigerated, for up to 5 days.)

Yield: 1 cup