From: Chef Kian Lam Kho, Lotus Blue Dong Tian Kitchen & Bar, NYC. Yield: 4 servings. 2 cups green papaya, peeled and julienned 1 cup enoki mushrooms, bottoms cut off 1 cup cucumber, julienned 2 cups julienned ripe fresh mango as needed, Yunnan tomato salsa  (recipe follows) ¼ cup ground peanuts ¼ cup cilantro leaves ¼ cup Thai basil leaves ¼ cup mint leaves Yunnan Tomato Salsa (yields 2 cups): 1½ cups peeled, seeded, finely chopped ...

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