We mix and match Chinese and Japanese ingredients in this unique avocado side dish. For our housemade sweet-and-sour sauce, we swap in citrusy tangerine juice for the more classic pineapple juice, and for the avo wedges we use light and flaky Japanese panko in place of bread crumbs.
— Alessandro Biggi, Francesco Brachetti and Alberto Gramigni
Excerpted from AVOCADERIA: AVOCADO RECIPES FOR A HEALTHIER, HAPPIER LIFE © 2018 Alessandro Biggi, Francesco Brachetti and Alberto Gramigni. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photography © Henry Hargreaves.