1 Celery Stix Chopped 1/2 Red Onion 1 Grated Carrot 1/4 Cup Bean Sprouts 1/4 Cup Broccoli Florettes 1/2 Red Pepper 1 T Ground Fresh Garlic 2 T Teriyaki Sauce 3 T Sesame Oil
Saute all vegetables and garlic ala dente. Add teriyaki and duck slices. Rough cut in Robo Coupe. Brush won ton wraps with egg white. Fill w/1T filling. Fold into triangle shape and press with fingers to seal edges. Fry in sunflower oil until golden brown. Pat dry w/paper towel. Present on plate garnished w/European greens, painted w/mango, raspberry and balsamic Port sauce. Add a touch of real Wasabi paste for a fiery flair.
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