Chinese Hotdish

Ingredients

• 3 quarts neutral oil, for frying
• One 12-ounce (340-gram) package square wonton wrappers, cut into 1-inch-wide strips
• 2 tablespoons (42 grams) honey
• 1 teaspoon toasted sesame oil
• 1 tablespoon sambal oelek
• 1/4 cup (75 grams) black bean garlic sauce, preferably Lee Kum Kee
• 2 tablespoons (20 grams) cornstarch
• 3 cups (720 grams) chicken stock
• 8 ounces Chinese sausage, sliced
• 1 pound (450 grams) ground pork
• Pinch kosher salt
• Couple turns of black pepper
• 1 bunch (about 114 grams; 5 or 6) scallions, thinly sliced, white and greens separated (about 1 cup total)
• 1 tablespoon minced fresh ginger
• 2 large cloves garlic, minced
• 1/4 cup (60 grams) Shaoxing cooking wine, chicken stock or dry sherry
• 4 cups (225 grams) shredded napa or savoy cabbage
• 2 cups fresh green beans, trimmed and cut into 2-inch pieces
• 3 cups (680 grams) cooked white jasmine rice (from 1 cup uncooked)
• 1 tablespoon chili crisp (a good mix of the chilis and the oil)

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