From: Chef Robert Merrifield, Polo Grill, Tulsa, OK. Yield: 3 wontons per serving. TURKEY MIXTURE: 2 lb. roasted bone-in turkey breast 1 /2 cup shiitake mushrooms, cleaned, sliced and sautéed1 /2 cup spring onions, finely sliced1 /2 cup roasted unsalted cashews, chopped 1 Tbsp. minced fresh garlic 1 tsp. fresh gingerroot, peeled and minced 1 tsp. soy sauce 1 tsp. rice wine vinegar 1 tsp. freshly squeezed lemon juice COCONUT LEMON GRASS BROTH: 1 /3 cup olive oil 2 medium white onions, ...
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