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Ingredients
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
2 tablespoons finely chopped fresh coriander
⅓ cup finely chopped scallions or green onions
½ 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 ½ teaspoons cornstarch
⅛ teaspoon monosodium glutamate, optional
1 ½ teaspoons sugar
1 teaspoon sesame oil
1 ½ tablespoons dark soy sauce
20 pork won ton (see recipe)
2 tablespoons corn, peanut or vegetable oil
Nutritional analysis per serving (4 servings)
5 grams carbs; 369 milligrams cholesterol; 1263 calories; 38 grams monosaturated fat; 10 grams polyunsaturated fat; 26 grams saturated fat; 82 grams fat; 1 gram fiber; 646 milligrams sodium; 116 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blend the garlic, ginger, coriander, scallions or green onions, peppercorns and chili paste with garlic. Set aside.
- Step 2
Blend the wine, vinegar and cornstarch. Stir to blend. Add the monosodium glutamate, sugar, sesame oil and soy sauce. Blend and set aside.
- Step 3
Cook the won ton and drain. Set aside.
- Step 4
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.
- Step 5
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.
Private Notes