Wontons in Red Oil |
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5 | shiitake mushrooms, chopped | |||
½ | teaspoon | vegetable oil | ||
1 | cloves | garlic, minced | ||
½ | teaspoon | ginger, minced | ||
½ | tablespoon | Shaoxing wine | ||
7 | walnuts, finely minced | |||
½ | teaspoon | sugar | ||
1 | teaspoons | soy sauce | ||
½ | teaspoon | toasted sesame oil | ||
½ | green onion, minced | |||
12 | wonton wrappers | |||
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In a hot wok, add mushrooms to stir-fry until they have stopped releasing water.
Add to stir-fry vegetable oil, garlic, ginger for 1m. Add Shaoxing wine as needed to avoid sticking.
Add to stir-fry walnuts for a few seconds.
Add sugar, toasted sesame oil, green onion. Mix well. Remove from heat.
Wrapping instructions will be given during the class.
In a pot, add water and bring to a high rolling, boil. Add wontons and boil 3-4 minutes or till they start to float.
1 | cup | vegetable stock | ||
2 | tablespoons | Shaoxing wine | ||
2 | tablespoons | soy sauce | ||
1 | teaspoon | sugar | ||
2 | cloves | garlic, minced | ||
1 | teaspoon | toasted sesame oil | ||
1-6 | tablespoon | chili oil |
In a small pot, bring vegetable stock and Shaoxing wine to a boil. Lower heat to simmer 30 seconds. Remove from heat.
Stir in the rest of the ingredients.
1-2 | tablespoon | cilantro, chopped | ||
1 | green onion, minced |
Boil wontons until they start to float (3m).
In a bowl, place wontons and pour red oil dressing over them.