Beef and Broccoli Stir-Fry, Wonton Soup and Vegetable Fried Rice

Ingredients

• 227 g Ground Pork (About 1/2 pound)
• 227 g Shrimp (Peeled, deveined, and finely minced)
• 24 pieces Wonton Wrappers (Square wrappers)
• 4 stalks Green Onions (2 finely chopped for filling, 2 thinly sliced for garnish)
• 2 inch Ginger (1 inch piece grated for filling, 1 inch piece thinly sliced for broth)
• 4 cloves Garlic (2 minced for filling, 2 smashed for broth)
• 2 tbsp Soy Sauce (Low sodium recommended)
• 2 tsp Sesame Oil (Toasted sesame oil)
• 1 tbsp Shaoxing Wine (Or dry sherry)
• 1 tsp Cornstarch
• 0.25 tsp White Pepper (Ground)
• 0.5 tsp Salt (For filling, adjust to taste)
• 8 cups Chicken Broth (Low sodium)
• 2 heads Bok Choy (Baby bok choy, roughly chopped)

Instructions

1. 1

   Prepare the Wonton Filling

   • In a medium bowl, combine the ground pork, minced shrimp, 2 chopped green onions, grated ginger, minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, Shaoxing wine, cornstarch, white pepper, and salt.
   • Mix with a spoon or your hands until all ingredients are just combined. Be careful not to overmix, as this can make the filling tough.
2. 2

   Assemble the Wontons

   • Set up a small bowl of water for sealing. Place a wonton wrapper on your work surface.
   • Spoon about 1 teaspoon of the filling into the center of the wrapper.
   • Moisten the edges of the wrapper with water using your fingertip.
   • Fold the wrapper in half to form a triangle, pressing firmly to seal the edges and push out any air bubbles.
   • Dab a little water on one of the bottom corners of the triangle. Bring the two bottom corners together, overlapping them slightly, and press to seal.
   • Place the finished wonton on a parchment-lined tray to prevent sticking. Repeat with the remaining filling and wrappers.
3. 3

   Prepare the Broth

Ingredients

• 4 cup cooked jasmine rice (Day-old and cold rice works best for a non-mushy texture.)
• 3 tbsp vegetable oil (Divided use. A neutral oil like canola or avocado oil works well.)
• 2 pcs large eggs (Lightly beaten in a small bowl.)
• 4 clove garlic (Finely minced.)
• 1 tbsp fresh ginger (Finely grated.)
• 3 pcs scallions (Thinly sliced, with white and green parts separated.)
• 1.5 cup frozen mixed vegetables (A blend of peas, carrots, corn, and green beans. No need to thaw.)
• 3 tbsp low sodium soy sauce (Use tamari for a gluten-free option.)
• 0.25 tsp salt (Adjust to taste, as soy sauce is also salty.)
• 0.25 tsp white pepper powder (Provides a distinct, less pungent heat than black pepper.)
• 1 tsp toasted sesame oil (Added at the end for flavor, do not cook with it.)

Instructions

1. 1

   Prepare the Eggs

   • Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat until it shimmers.
   • Pour in the lightly beaten eggs and cook, stirring gently, for about 1-2 minutes until they are softly scrambled.
   • Remove the scrambled eggs from the wok and set them aside on a plate.
2. 2

   Sauté Aromatics and Vegetables

   • Add the remaining 2 tablespoons of oil to the same wok over high heat.
   • Once the oil is very hot, add the minced garlic, grated ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
   • Add the frozen mixed vegetables to the wok. Stir-fry for 3-4 minutes until the vegetables are heated through and crisp-tender.
3. 3

   Fry the Rice

   • Add the cold, cooked rice to the wok with the vegetables. Use your spatula to gently break up any large clumps.
   • Spread the rice in an even layer and let it cook undisturbed for 1-2 minutes to allow it to toast slightly.