Categories: Pasta
Ingredients
- 12 ounce Baby Broccoli
- 4 Scallions
- 2 thumb Ginger
- 2 Chili Pepper
- 2 ounce Cashews
- 8 ounce Edamame
- 1 pack Wonton Wrappers
- 4 tablespoon Hoisin Sauce
- 2 tablespoon Sesame Oil
- 2 teaspoon Sriracha
- 4 teaspoon Vegetable Oil*
- Salt*
- Pepper*
Directions
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Wash and dry all produce. Bring a large pot of salted water to a boil. Trim tough ends from bottom of baby broccoli, then cut into 2-inch pieces. Trim, then thinly slice scallions, keeping greens and whites separate. Peel ginger, then mince until you have 1 TBSP. Thinly slice chili, removing ribs and seeds if you prefer less heat.
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Fill a large bowl with ice water. Once water in pot is boiling, add baby broccoli. Cook until tender but still fairly crisp, 2-3 minutes. Remove from pot with a slotted spoon or tongs and transfer to bowl with ice water. Keep pot of boiling water on stove. Let baby broccoli cool, then remove from water.
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Heat a large pan over medium-high heat. Add cashews and toast, stirring frequently, until fragrant and a deep golden color, 4-6 minutes. Remove from pan and set aside to cool. Wipe out pan with a paper towel.
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Heat a large drizzle of oil in same pan over medium-high heat. Add scallion whites and ginger. Cook until softened and fragrant, 2-3 minutes. Add baby broccoli and edamame and cook until bright green and warmed through, 2-3 minutes. Season with salt and pepper.
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Cut half the wontons from package into 1-inch-wide strips (use the rest as you like). Add to pot of boiling water. Cook, stirring frequently, until just al dente, 2-4 minutes. Scoop out and reserve 1 cup wonton cooking water, then drain. Add hoisin sauce and ½ cup wonton cooking water to pan with veggies. Toss to combine. Add drained wontons to pan and toss to coat. TIP: If sauce seems dry, add more water.
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Divide wonton mixture between plates. Drizzle with sesame oil. Garnish with cashews, scallion greens, chili, and sriracha (to taste) and serve.