Serves about 4
Chile Spiced Pita Chips
Ming’s 5 Spice Chile Tea
Rub, to sprinkle
Grapseed oil for brushing
3 pita loaves, pulled apart, cut into triangles
Preheat the oven to 220 degrees. Brush each pita triangle with the grapeseed oil
and then lightly sprinkle with the tea rub. Arrange the triangles on a baking
sheet and place in the oven. Bake until crispy, about one hour.
Mushroom Salsa
Ingredients:
1 cup Maitake Mushrooms, cut ¼ inch dice
(may sub with another meaty/firm mushroom)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
2 ripe tomatoes, cut ¼ inch dice
1 small red onion, cut ½ inch dice
1 jalapeno, de-stemmed and minced
1 tablespoons minced cilantro, plus 2 sprigs
2 tablespoons fresh lemon juice
Salt and pepper to taste
Grapeseed oil to cook
Directions:
Heat a medium saucepan over medium heat. Add the oil and swirl to coat the
bottom of the pan. Add the garlic and ginger and sauté until soft, about 3
minutes. Add the mushrooms and cook for another 5-7 minutes.
In a medium bowl, combine the tomatoes, onions,
mushrooms, jalapenos, cilantro and lemon juice. Mix well and season to taste
with the salt and pepper. Place in the refrigerator until ready to use.
Plating
Scoop the salsa onto the middle of a large
serving plate. Arrange the pita chips outside the salsa and garnish with the
remaining cilantro sprigs
