2
tablespoons peanut oil
1
garlic cloves
1
teaspoon ginger -- minced
1
scallion -- chopped
1
onion -- coarsely chopped
1/2
small cabbage -- coarsely chopped
2
teaspoons thin soy sauce
1/2
teaspoon sesame oil
1
teaspoon rice wine or dry sherry
1
teaspoon cornstarch dissolved in 1 tsp cold water
24
dumpling wrappers, 3 inch diameter
1/2
cup parboiled or frozen green peas
10
lettuce leaves
Place
a wok over medium-high heat. When it begins to smoke, add the oil,
then
the garlic, ginger, and scallion. Stir-fry 15 seconds. Add the onion
and
cabbage and stir-fry 2 minutes. Add the soy sauce, sesame oil, rice wine,
and
dissolved cornstarch. Stir constantly until the sauce thickens,
about 30 seconds.
Remove the wok from the heat and set aside to cool.