You may also like
Categories:
garlic fresh ginger fresh coriander scallions crushed Sichuan peppercorns chili paste with garlic sherry white wine vinegar cornstarch glutamate sugar sesame oil soy sauce pork corn
Viewed: 40 - Published at: 4 years agoIngredients
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped fresh ginger
- 2 tablespoons finely chopped fresh coriander
- 13 cup finely chopped scallions or green onions
- 1/2 teaspoon crushed Sichuan peppercorns
- 2 tablespoons chili paste with garlic, available in bottles in Chinese markets
- 3 tablespoons dry Sherry or Shao Hsing wine
- 1 tablespoon white-wine vinegar
- 1 1/2 teaspoons cornstarch
- 18 teaspoon monosodium glutamate, optional
- 1 1/2 teaspoons sugar
- 1 teaspoon sesame oil
- 1 1/2 tablespoons dark soy sauce
- 20 pork won ton (see recipe)
- 2 tablespoons corn, peanut or vegetable oil
Method
- Blend the garlic, ginger, coriander, scallions or green onions, peppercorns and chili paste with garlic.
- Set aside.
- Blend the wine, vinegar and cornstarch.
- Stir to blend.
- Add the monosodium glutamate, sugar, sesame oil and soy sauce.
- Blend and set aside.
- Cook the won ton and drain.
- Set aside.
- Heat a wok or skillet and, when it is almost smoking, add the corn oil.
- Immediately add the garlic and ginger mixture.
- Cook, stirring, 30 seconds.
- Add the won ton and stir quickly.
- Add the cornstarch mixture and cook, stirring, 30 seconds.
- Spoon the won ton onto a serving dish.
- Serve piping hot in small bowls.
