My husband got me a traditional wok for Christmas along with the burner grate so that I could put it right on my stove. It has inspired me to find new stir fry recipes. Last week one caught my eye and I got the chance to make it today.
It was in my March Bon Appétit, Better-than-Takeout Stir-Fried Udon. It lead me to look it up online and read the review. With a few alterations it was awesome. I also decided that it need a side, so I decided to make wontons. I haven’t ever made wontons before, but the search on Epicurious that led me to that recipe made me decide that it was possible.
My father-in-law told me that it was in my top five meals, so it’s easy to say that it was a hit.
My mother-in-law made an amazing salad with a ginger sesame dressing, it was a pleasure to share it with both friends and family. The edited recipes follow.
Sichuanese Wontons in Chili Oil Sauce
Shellfish, Side Dishes
1 oz (20g) piece of ginger, unpeeled
10 oz (150g) ground shrimp
1 egg, beaten
1 tsp sherry
1 tsp mirin
1 tsp sesame oil
Ground white pepper
6 tbsp finely sliced spring onion greens
14 oz (200g) package of wonton wrappers
Flour, to dust
6 tbsp sweet aromatic soy sauce
4 tbsp chilli oil, with its sediment
3 Tbsp crushed garlic
4 tbsp finely sliced spring onion greens
Finely chop the shrimp in a food processor.
Crush the ginger with the flat of a cleaver or a rolling pin and put it in a cup with just enough cold water to cover. Place the shrimp, egg, Sherry, mirin, and sesame oil in a bowl with 1 1/2 tsp of the ginger water and salt and pepper to taste. Stir well. Finally, add the spring onion greens.
Fill a small bowl with cold water. Take a wonton wrapper and lay it flat in one hand. Use a table knife or a small spatula to press about 1 tsp of the shrimp mixture into the center of the wrapper. Dip a finger into the cold water, run it around the edges of the wrapper and fold it diagonally in half. Press the edges tightly together and lay on a flour-dusted tray or large plate.
Bring a large pan of water to a boil over a high heat. While you are waiting for the water to boil, prepare a serving bowl with the aromatic soy sauce, chilli oil with sediment, and crushed garlic to taste.
When the water has come to a boil, drop in the wontons. Stir gently to make sure they do not stick together. When the water returns to a rolling boil, pour in a small cup of cold water to calm it down. Repeat this one more time. When the water has come to a boil for the third time, the wontons should be cooked through (cut one open to make sure). Remove the wontons with a slotted spoon, drain well, and divide between the prepared serving bowls. Scatter each bowl with some of the spring onion greens. Serve immediately, stirring everything together before digging in.
Stir-Fried Pork Udon
Entrées, Pork, Tested and Approved!
4 tablespoons vegetable oil, divided
2 cups shiitake mushrooms, stems removed, caps sliced
2 cups broccolini or broccoli chopped in 1” pieces
8 cups very coarsely chopped napa cabbage
1-2 serrano pepper, thinly sliced
1 lb. udon noodles
1.33 tablespoons toasted sesame oil
1 pounds ground pork
2 bunches scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced
1.33 tablespoons finely grated fresh ginger
1 teaspoon crushed red pepper flakes
2/3 cup mirin
1/2 cup soy sauce
2 tablespoons toasted sesame seeds, plus more for serving
Prepare the udon according to the package directions and set aside into a warm bowl. Toss with sesame oil.
Heat 1 Tbsp. vegetable oil in a wok or large skillet over medium-high heat. Sauté shiitake mushrooms and place in the bowl with the udon. Sauté the broccolini and add to the bowl. Add cabbage and serrano pepper to the wok and cook, tossing often, until edges of cabbage are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer. Transfer the cabbage to the bowl with noodles.
Heat additional vegetable oil in same skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is brown, about 3 minutes. The pork will never brown if you’re fussing with it the whole time, so when we say “undisturbed,” that means keep your paws off it and let the heat of the pan and the pork do their thing. When pork is browned, break up meat into small bits. Cook, tossing, just until there’s no more pink, about 1 minute.
Add chopped scallions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute.
Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds. Remove from heat and fold in 1 Tbsp. sesame seeds and dark-green parts of scallions. Top with more sesame seeds before serving.