Ingredients:                                                                 

1 green onion                                                              

2 paper-thin slices peeled ginger                                 

1 tablespoon cooking oil                                             

½ pound lean ground pork                                          

1 package frozen wonton wrappers, thawed                

4 cups cooking oil for deeping-frying

1 teaspoon cornstarch

1 tablespoon soy sauce

1 tablespoon dry sherry

1 tablespoon water

1 teaspoon sesame oil

1 tablespoon mustard powder

2 tablespoons sugar

3 tablespoons white vinegar

3 tablespoons plum sauce

2 tablespoons ketchup

To make filling: Chop green onion and mince ginger. Combine seasoning sauce ingredients in a bowl. Heat 1 tablespoon oil in a wok over high heat. Add green onion and ginger, then pork. Stir-fry until the pork loses its red color. Remove excess fat. Add seasoning sauce to wok, stirring constantly until thickended. Remove to a dish and cool to room temperature.

To Assemble: Have the wrappers, the filling, and a small bowl of water within easy reach. Put about 1 teaspoon of filling in the center of each wrapper. Fold the wrapper away from you, forming 2 overlapping triangles. Flip the upper points of triangles toward you. Bring the left and right corners together to create a groove around the mound of the filling. With your fingertip, moisten one corner with water and place the other corner on top, pinching together firmly.

To cook: Heat 4 cups of oil in a wok to 375 F. Add about 15 wontons to the hot oil. Fry until golden brown. Remove with a strainer. Drain on a dish lined with paper towels. Repeat with the remaining wontons. Serve with mustard and sweet & sour sauce.

Helpful Tips: Wontons can be frozen after being assembled. Thaw before deep-frying. They can also be deep-fried first and then frozen. Fried wontons can be kept warm in an oven at 200 F for 30 minutes or reheated at 425F for 3 to 5 minutes; if frozen, allow 6 to 7 minutes. Ground beef or turkey can be substituted for the ground pork. 

Ingredients:                                                                             

1 pound chicken breast, boneless and skinless                                   

3 tablespoons cooking oil                                                       

8 dried chili peppers                                                               

1 tablespoon minced ginger                                                    

½ cup cocktail peanuts

 1 tablespoon cornstarch

3 tablespoons cooking oil 

1 tablespoon soy sauce 

1 tablespoon dry sherry 

 1 tablespoon water                                                    

Ingredients – Seasoning Sauce:

1 teaspoon cornstarch                          1/8 teaspoon freshly ground pepper

1 tablespoon dry sherry                         1 tablespoon dark soy sauce

1 tablespoon rice vinegar                     2 tablespoons Hoisin sauce

2 tablespoons water                             ½ teaspoon sesame oil

 

To prepare Ahead: Cut chicken breast lengthwise in half. Slice across the grain into 1/8-inch pieces. Transfer chicken to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 15 minutes or longer in the refrigerator. Mix ingredients for seasoning sauce in a small bowl.

To cook: Heat 3 tablespoons oil in a wok over high heat. Add dried chili peppers and cook until they are almost black. Add ginger and chicken; stir-fry for 3 to 4 minutes or until the chicken is cooked. Pour in seasoning sauce and stir for a few seconds. Transfer to a plate. Sprinkle peanuts on top. Garnish with green onion shreds.

Ingredients:                                                                             

1 pound medium-sized shrimp in shells                                

¼ teaspoon freshly ground pepper

2 tablespoons cooking oil                                                                                             1

1 tablespoon chopped garlic                                                   

3 ounces lean ground pork                                                     

1 tablespoon black bean garlic sauce

1 egg, beaten

1 green onion, chopped

 Ingredients – Seasoning Sauce

2 teaspoons cornstarch

1 tablespoon dry sherry

1 tablespoon soy sauce

¼ cup chicken broth

¼ cup water    

To Prepare Ahead: Shell, devain, rinse, and drain shrimp. Sprinkle with pepper. Mix well. Combine seasoning sauce ingredients in a small bowl.

To Cook: Heat 2 tablespoons oil in a wok over high heat. Add garlic, then pork and shrimp. Stir-fry for 2 to 3 minutes or until shrimp turn pink. Add black bean garlic sauce. Pour in seasoning sauce and stir until it bubbles. Add beaten egg while stirring slowly. Transfer to a serving dish. Sprinkle with chopped green onion. Garnish and serve.