Wonton wrappers may seem like an ingredient with only one purpose: to make wonton dumplings. But when you come to the realization that our chefs did that they’re really just sheets of dough, the possibilities suddenly seem endless. Here, we’re treating them like fresh noodles and tossing them with baby broccoli, edamame, and an Asian-style sauce.
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Hoisin Sauce(ContainsSoy, Wheat)
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.
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.
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.
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.
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.
Divide wonton mixture between plates. Drizzle with sesame oil. Garnish with cashews, scallion greens, chili, and sriracha (to taste) and serve.