3 garlic cloves, minced3 tablespoons canola or vegetable oil, plus more for frying¼ cup frozen green peas, thawedInstructions
Mix the oyster sauce, sugar, cornstarch and pepper in a small bowl to make a sauce. Combine the chicken, garlic, cilantro and 2 tablespoons of the sauce mixture in a large bowl. Mix until well blended; reserve the remaining sauce. Fill a saucepan with oil to a depth of 3 inches. Heat over medium-high heat until a deep-fry thermometer registers 350 degrees. Working in batches, add the dumplings to the hot oil and fry, turning to evenly cook, just until golden brown and crisp, 2 to 3 minutes. Transfer to paper towels to drain. Serve hot with the sweet chili sauce.⅓ cup distilled white vinegarInstructions
After the pork and shrimp have marinated, heat 1 tablespoon vegetable oil in the wok over high heat until shimmering. Add the pork and cook, stirring to break into small bits, for 1 minute. Add the shrimp and cook, stirring, until opaque, about 10 seconds. Remove from the heat and stir in the sesame oil. Transfer to the bowl with the vegetables and stir until well mixed. The filling should be cool or room temperature. If it’s hot, refrigerate to cool.
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