Won Ton Sichuan-Style
- Total Time
- About 10 minutes
- Rating
- Comments
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Ingredients
- 1tablespoon finely chopped garlic
- 1tablespoon finely chopped fresh ginger
- 2tablespoons finely chopped fresh coriander
- ⅓cup finely chopped scallions or green onions
- ½teaspoon crushed Sichuan peppercorns
- 2tablespoons chili paste with garlic, available in bottles in Chinese markets
- 3tablespoons dry Sherry or Shao Hsing wine
- 1tablespoon white-wine vinegar
- 1½teaspoons cornstarch
- ⅛teaspoon monosodium glutamate, optional
- 1½teaspoons sugar
- 1teaspoon sesame oil
- 1½tablespoons dark soy sauce
- 20pork won ton (see recipe)
- 2tablespoons corn, peanut or vegetable oil
Nutritional analysis per serving (4 servings)
1263 calories; 82 grams fat; 26 grams saturated fat; 0 grams trans fat; 38 grams monounsaturated fat; 10 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 116 grams protein; 646 milligrams sodium
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