Stir Fried Won Tons With Szechuan Sauce Recipes

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.

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.

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.