Won Ton Sichuan-Style

• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped fresh ginger
• 2 tablespoons finely chopped fresh coriander
• 13 cup finely chopped scallions or green onions
• 1/2 teaspoon crushed Sichuan peppercorns
• 2 tablespoons chili paste with garlic, available in bottles in Chinese markets
• 3 tablespoons dry Sherry or Shao Hsing wine
• 1 tablespoon white-wine vinegar
• 1 1/2 teaspoons cornstarch
• 18 teaspoon monosodium glutamate, optional
• 1 1/2 teaspoons sugar
• 1 teaspoon sesame oil
• 1 1/2 tablespoons dark soy sauce
• 20 pork won ton (see recipe)
• 2 tablespoons corn, peanut or vegetable oil

1. Blend the garlic, ginger, coriander, scallions or green onions, peppercorns and chili paste with garlic.
2. Set aside.
3. Blend the wine, vinegar and cornstarch.
4. Stir to blend.
5. Add the monosodium glutamate, sugar, sesame oil and soy sauce.
6. Blend and set aside.
7. Cook the won ton and drain.
8. Set aside.
9. Heat a wok or skillet and, when it is almost smoking, add the corn oil.
10. Immediately add the garlic and ginger mixture.
11. Cook, stirring, 30 seconds.
12. Add the won ton and stir quickly.
13. Add the cornstarch mixture and cook, stirring, 30 seconds.
14. Spoon the won ton onto a serving dish.
15. Serve piping hot in small bowls.

garlic, fresh ginger, fresh coriander, scallions, crushed sichuan peppercorns, chili paste with garlic, sherry, whitewine vinegar, cornstarch, glutamate, sugar, sesame oil, soy sauce, pork, corn

Taken from cooking.nytimes.com/recipes/2213 (may not work)