Instructions: Mix the avocados, onion, tomato, green onions, ginger, cilantro, sake, lime juice, vegetable oil, chili garlic sauce and salt together in a large bowl, without mashing the avocado. Serve immediately or cover with plastic wrap pressed directly to the surface and refrigerate until ready to use.

For the Nachos: Pour enough vegetable oil into the wok to fill to 3 inches. Heat to 375 degrees. Slip as many taro or sweet potato slices into the oil as will float freely and fry until crisp and golden, 3 to 4 minutes. Remove and drain on paper towels.

To serve: Mound 1 cup of the guacamole in the center of a plate. Insert the points of a few of each type of chip into the dip. Use the remaining guacamole to top as many of the remaining vegetable chips as possible with 1 heaping teaspoonful of guacamole. Top the guacamole with 1 slice of the duck, a pea-size dot of hoisin sauce, and a few green onion slices. Serve immediately.

This recipe yields 4 servings.

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