SHRIMP WONTON STIR FRY RECIPES

Steps:

• Hand tear the cabbage, keep the tender green leaves only. Discard the hard white pate. Wash gently and drain completely. This is the key step to guarantee the success of the dish.
• Heat the wok firstly, pour in oil. Add dried chili pepper and Sichuan peppercorn too to fry over slow fire until aromatic. Then place in garlic and ginger.
• Add cabbage immediately. Quick fry the cabbage, add salt, light soy sauce and vinegar.This process should be finished within 30 seconds.

Steps:

• Soak 1 cinnamon stick, 2 bay leaves, 1 star anise, 2 pieces of clove, and 3 pieces of dried red chilies with some hot water for 20 minutes.  then drain thoroughly.
• Dice 1 and 1/3 of a big purple onion.
• Finely chop 18 cloves of garlic. Optionally, put the garlic in a sieve and rinse it with running water to remove the mercaptans. Dried it with paper towels.
• Cut 3 scallions into 2 inches long pieces.
• Slice 2 inches of ginger finely.
• Dice 100 grams of garlic chive. You can use other types of vegetables if you want. Such as mushrooms, carrots, cabbage, scallion...
• Pour 1.5 cups of oil into the wok. Add the diced onion. Simmer it on medium-low heat for 5 minutes.  Add in the garlic, ginger slices, scallion strips, and the soaked but well-drained spices. Continue to simmer everything on medium-low heat for another 20 - 30 minutes or until the onion and garlic are lightly golden. Make sure to stir constantly the whole time.
• Drain out the oil. Store the oil in a sealable container. It will stay good for 2 months in the fridge.
• Remove all the spices, scallions, and ginger slices. save the fried onion and garlic for the filling.
• Roughly diced 200 grams of peeled and deveined shrimp. Add it to a big mixing bowl along with 300 grams of ground chicken thigh.
• Season with 1.5 tbsp of soy sauce, 1.5 tbsp of fish sauce, 1 tbsp of oyster sauce, 1 tbsp of chinese cooking wine, and some white pepper to taste
• Stir the protein within 1 direction for 5 minutes to develop the texture. Add the fried aromatics, the diced garlic chives. Keep stirring the filling until everything is well combined.
• Put some filling in the middle of the wonton wrapper. Gather the edge together and pinch to close it. This recipe is enough to make 50-60 pieces of the wonton.
• Bing 8 cups of chicken stock to a boil. Season it with some salt by taste. Add the wonton. Cook over medium low heat until the wonton float to the top of the water and the pot should come back to a simmer. Add 1/2 cup of cold water to drop the temperature. Wait for the pot to come back to a simmer again.  The total cooking time will take about 8-10 minutes. Optionally, throw in some baby bok choy and you are done.
• Drizzle in 1-2 tbsp of the aromatic oil. The heat from the soup will reactivate the fragrance. Sprinkle some diced scallion as a garnish.
• Video Link - https://youtu.be/5-5WAmkqlCQ