Marinate Chicken and Shrimp separately with Dry sherry and Velvetizing mixture for 30 minutes.
Whisk together all Sauce ingredients and set aside.
Prepare wontons by folding and steaming until cooked through. Set aside.
Heat 2 tablespoons of Avocado oil in a carbon steel wok over high heat. Stir-fry Chicken until lightly browned and cooked through, about 3-4 minutes. Remove from wok and set aside.
Add remaining 1 tablespoon of Avocado oil to the wok. Stir-fry Shrimp until pink and opaque, about 2-3 minutes. Remove from wok and set aside.
Add Vegetables to the wok and stir-fry for 2-3 minutes, until tender-crisp.
Pour Sauce over vegetables and bring to a simmer. Cook for 1-2 minutes, until sauce has thickened slightly.
Add cooked Chicken, Shrimp, and wontons to the wok. Toss to coat everything in the sauce.
Garnish with Black sesame seeds and Scallions before serving.
Marinate Chicken and Shrimp separately with Dry sherry and Velvetizing mixture for 30 minutes.
Whisk together all Sauce ingredients and set aside.
Prepare wontons by folding and steaming until cooked through. Set aside.
Heat 2 tablespoons of Avocado oil in a carbon steel wok over high heat. Stir-fry Chicken until lightly browned and cooked through, about 3-4 minutes. Remove from wok and set aside.
Add remaining 1 tablespoon of Avocado oil to the wok. Stir-fry Shrimp until pink and opaque, about 2-3 minutes. Remove from wok and set aside.
Add Vegetables to the wok and stir-fry for 2-3 minutes, until tender-crisp.
Pour Sauce over vegetables and bring to a simmer. Cook for 1-2 minutes, until sauce has thickened slightly.
Add cooked Chicken, Shrimp, and wontons to the wok. Toss to coat everything in the sauce.
Garnish with Black sesame seeds and Scallions before serving.
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