Ravioli With Asian Greens - cooking recipe

Ingredients

1 tbsp sesame oil
4 None green onions, finely chopped
1 piece (1 1/2 inches) fresh ginger, grated
4 cloves garlic, crushed
1 lb ground chicken
4 tbsp soy sauce
1/2 tsp Chinese five-spice powder
1 cup thinly sliced Chinese cabbage
2 tbsp coarsely chopped fresh cilantro
40 None wonton wrappers
1 1/2 cups chicken stock
2 None fresh small red bird's-eye chili peppers, finely chopped
1 tbsp Chinese barbecue sauce
1/4 cup Chinese cooking wine
1 lb baby bok choy, quartered lengthwise
5 oz snow peas, halved

Preparation

Heat oil in wok on high heat. Stir-fry onions, ginger and garlic until onion has softened. Add ground chicken; stir-fry until lightly browned. Add half the soy sauce, five-spice and cabbage; stir-fry until cabbage is tender. Stir in cilantro; cool for 10 mins.
Place 1 level tbsp meat mixture in center of a wonton wrapper; brush around edges with water. Top with another wrapper; press edges together to seal. Repeat with remaining meat mixture and wrappers.
Add stock, chili peppers, barbecue sauce, cooking wine, remaining soy sauce and 1 1/2 cups water to same cleaned wok; bring to a boil. Add ravioli to wok; boil until it floats to the top. Using slotted spoon, remove from stock mixture; cover to keep warm.
Cook bok choy and snow peas in stock mixture until vegetables are tender.
Divide ravioli and vegetables among serving bowls; ladle stock mixture over the top.