Ingredients
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped fresh ginger
- 2 tablespoons finely chopped fresh coriander
- ⅓ cup finely chopped scallions or green onions
- ½ teaspoon crushed Sichuan peppercorns
- 2 tablespoons chili paste with garlic, available in bottles in Chinese markets
- 3 tablespoons dry Sherry or Shao Hsing wine
- 1 tablespoon white-wine vinegar
- 1 ½ teaspoons cornstarch
- ⅛ teaspoon monosodium glutamate, optional
- 1 ½ teaspoons sugar
- 1 teaspoon sesame oil
- 1 ½ tablespoons dark soy sauce
- 20 pork won ton (see recipe)
- 2 tablespoons corn, peanut or vegetable oil
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Nutritional Information
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Nutritional analysis per serving (4 servings)
60 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 1 gram protein; 350 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Four servings
Preparation
- Blend the garlic, ginger, coriander, scallions or green onions, peppercorns and chili paste with garlic. Set aside.
- Blend the wine, vinegar and cornstarch. Stir to blend. Add the monosodium glutamate, sugar, sesame oil and soy sauce. Blend and set aside.
- Cook the won ton and drain. Set aside.
- 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.
- 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.
About 10 minutes
Dining and Cooking