Stir Fried Won Tons With Szechuan Sauce Recipes

SICHUAN SPICY WONTONS

Steps:

• Next, add all of the wonton filling ingredients to a bowl (everything from the pork to the white pepper) and whip everything together by hand for 5 minutes or in a food processor for 1 minute. You want the pork to look a little bit like a paste.
• To make the wontons, take a wrapper, and add about a teaspoon of filling. Use your finger to coat the edges with water or egg wash (this helps the two sides seal together).
• Fold the wonton in half so you have a rectangle shape. Bring together the two outer corners so they overlap slightly, add another drop of water or egg wash, and press to seal.
• Keep assembling until all the filling is gone, which should make you about 18 wontons. Like all wonton recipes, you can double or triple the batch, eat some, then freeze the rest for another day. Place the wontons on a baking sheet or plate lined with parchment paper to prevent sticking.
• Boil a pot of water for the wontons. While the water is coming to a boil, make the sauce by mixing all of the ingredients together in a small mixing bowl. If you like spicy, add more of the chili peppers and not just the oil from your homemade chili oil. This recipe makes enough for 18 or 20 wontons.
• Give the boiling water a good stir and drop the wontons in, being careful not to crowd them. Continue stirring so they do not stick. Adjust the heat to achieve a low boil, and cook the wontons for about 2 minutes or until the wrappers begin to look translucent. I like mine a little bit al dente, so I take them out right at 2 minutes when they float to the top.
• Use a slotted spoon to drain the water and transfer the wontons to a serving bowl. Stir in 1/4 cup of the boiling water into your sauce, then pour the sauce over the wontons. Garnish with scallion if using and serve!

STIR-FRIED WON TONS WITH SZECHUAN SAUCE

Steps:

• Peel shrimp.
• Make a shallow cut lengthwise down back of each shrimp; wash out vein.
• Chop shrimp finely.
• Mix shrimp, pork, water chestnuts, green onions, cornstarch, salt, sesame oil and white pepper.
• Place 1/2 teaspoon shrimp/pork mixture in center of won ton skin. (Cover remaining skins with plastic wrap to keep them pliable.)
• Fold bottom corner of won ton skin over filling to opposite corner, forming a triangle.
• Brush right corner (not the whole side, just the corner) of triangle with egg white; bring corners together and press to seal.
• Repeat with remaining won ton skins. (Cover filled won tons with plastic wrap to keep them from drying out.)
• Heat 5 cups water to boiling in Dutch oven; add won tons.
• Heat to boiling; reduce heat.
• Simmer uncovered 2 minutes; drain.
• Immediately rinse won tons in cold water; cover with ice water to keep them from sticking together.
• Mix ketchup, Hoisin sauce, chili paste and soy sauce; set aside.
• Heat vegetable oil in 12-inch skillet over high heat; add ketchup mixture.
• Heat to boiling, stirring constantly.
• Add won tons; cook uncovered 3 minutes.

REAL-DEAL SZECHUAN BEEF STIR FRY

Steps:

• Beat the egg in a medium sized bowl. Add the sliced beef, vegetable oil, and salt. Mix well and let marinate for 15 to 20 minutes while preparing the other ingredients.
• Combine everything for the sauce in a big bowl and mix well.
• When you're ready to cook, drain the extra liquid from the bowl of beef. Add the cornstarch. Stir to coat the beef, until it forms an uneven coating with a little dry cornstarch left unattached.
• Heat oil in a large nonstick skillet (or a cast iron pan) over medium high heat until hot. Add the beef and spread into a single layer in the skillet. Separate the beef pieces with a pair of tongs or chopsticks.
• Cook without touching the beef for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 1 to 2 minutes. Transfer the beef to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
• Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. If not, add more.
• Add the onion, pepper, and dried chili pepper. Cook and stir for 1 minute.
• Add the ginger and garlic. Stir a few times to release the fragrance.
• Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Stir and cook until it thickens a bit.
• Add back the beef pieces. Stir to coat beef with sauce.
• Transfer everything to a plate immediately and garnish with roasted sesame seeds, if using.
• Serve hot over steamed rice as a main dish.

BEEF & SICHUAN PEPPER STIR-FRY

Steps:

• Heat 1 tbsp rapeseed oil in a large wok or frying pan over a medium- high heat. Add the steak strips and cornflour, stir to coat the steak in the flour, and fry for 2-3 mins until the steak is golden. Remove to a plate and set aside until needed.
• Add the remaining oil, the peppers, baby corn and red onions and fry for 3-4 mins until starting to soften. Sprinkle in the chilli flakes, Sichuan pepper, then add the steak back along with its resting juices. Fry for 1 min until fragrant. Splash in the soy sauce and 50ml water and stir until the sauce coats the beef and veg. Drizzle with chilli oil, if you like, and serve with the rice.

STIR-FRIED WONTONS WITH SICHUAN SAUCE

Steps:

• Peel shrimp. Make a shallow cut lengthwise down back of each shrimp wash out vein. Chop shrimp finely. Mix shrimp, pork, water chestnuts, green onions, cornstarch, salt, sesame oil and white pepper. Mix ketchup, Hoisin sauce, chili paste and soy sauce.Place 1/2 teaspoon shrimp mixture in center of wonton skin. (Cover remaining skins with plastic wrap to keep them pliable.) Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle. Brush right corner of triangle with egg white. Bring corners together below filling pinch left corner to right corner to seal. Repeat with remaining wonton skins. (Cover filled wontons with plastic wrap to keep them from drying out.) Heat water to boiling in Dutch oven add wontons. Heat to boiling reduce heat. Simmer uncovered 2 minutes drain. Immediately rinse wontons in cold water cover with iced water to keep them from sticking together.Heat vegetable oil in 12-inch skillet, over high heat, add ketchup mixture. Heat to boiling, stirring constantly. Add wontons cook uncovered 3 minutes.24 appetizersFried Wontons: Fill wontons as directed above except omit cooking in water and ketchup mixture. Heat oil (1 1/2 inches) in wok to 350°. Fry 8 to 10 wontons at a time, turning 2 or 3 times, 3 minutes until golden brown. Drain on paper towels. Serve warm or cold with Hot Mustard (see Appetizers & Cold Dishes) or a sweet-and-sour sauce (see Appetizers & Cold Dishes: Plum Sweet-and-Sour Sauce or Red Sweet-and-Sour Sauce).From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.