Stir Fried Won Tons With Szechuan Sauce Recipes

SPICY SZECHUAN WONTONS

Steps:

• In a bowl, add the ground pork, egg, green onion, ground ginger, chicken broth, cornstarch. kosher salt, and ground white pepper.
• Using chopsticks or a spoon, vigorously stir in the same direction until everything is well combined. The mix will be wet and sticky.
• Take one of the wonton wrappers in your hand, place 1 teaspoon of the mixture in the middle, gently wet two of the edges with water, bring one corner to the opposite corner to form a triangle (or a half circle if using circle wonton wrappers). Seal the wonton making sure you press all the air bubbles out.
• Next moisten the two bottom points of the wonton, make a little dent in the center of the wonton filling, and then bring together bottom points to form a sort of boat shape. Repeat until all of the mixture is used. You'll get around 36-40 wontons.
• If not using wontons right away, place on a tray, freeze, and then transfer into a ziplock or container once frozen. When ready to use, just cook wontons straight from freezer.
• Boil: bring a pot of water to a boil, add the wontons (making sure not to overcrowd), and cook for 5-7 minutes or until all the wontons are floating to the top. Occasionally stir the wontons so they don't stick to the bottom of the pot.
• Steam: add wontons to a steamer and steam for 5-7 minutes or until cooked through.
• Fry: ONLY pan fry if using thicker wonton sheets. This is a wetter batter so you don't want to run the risk of the wontons exploding. Heat 1-2 tablespoons of oil in a skillet over medium-high heat, add the wontons and fry for about 1-2 minutes or until the bottom is golden brown. Lower the heat to medium, add about ¼-½ cup of water to the skillet, cover, and cook for an additional 5-7 minutes or until the wontons are cooked through.
• Serve the wontons with the spicy Szechuan sauce!
• Mix all of the ingredients but the sesame seeds in a bowl. This sauce makes enough for two-three servings (12-18 dumplings).
• Pour sauce over wontons when ready to use.
• Use sesame seeds to garnish the dish.

SZECHUAN BEEF STIR FRY

Steps:

• Cut the beef into thin slices across the grain.
• Marinate the beef with salt and oil.
• Prepare the stir fry sauce by combining all the ingredients in B.
• Cut all the vegetables into strips in C.
• Dry fry the beef with some oil until both sides turn slightly brown.
• Saute the minced garlic and ginger until romantic, add the vegetables and stir-fried.
• Add stir fry sauce then return the beef into the pan. Combine.Dish up and garnished with white sesame seeds.

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.

SZECHUAN STIR-FRIED BEEF

Steps:

• Slice steak into thin slices, cutting across grain.
• In a small bowl, stir next eight ingredients together until smooth.
• Heat oil in a hot wok or deep skillet.
• Add garlic and beef strips; stir-fry over high heat for 3-4 minutes or until cooked to the medium stage.
• Quickly stir in sauce, continue to stir until sauce has lightly thickened and is bubbly.
• Serve immediately over rice.
• Crisp snow peas make the perfect accompaniment.

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.