Wash and dry all vegetables. Cut the pointed cabbage into strips and then cut them in half. Clean the leek and cut into slices. Remove the threads from the celery and cut into slices. Core the paprika and cut into large pieces. Peel the carrot and cut into thin slices. Mushrooms - clean a little if necessary - and chop them roughly. Cut off the roots of the pak choi. Roughly cut the greens and the white stems into thick strips.
Now slowly heat enough frying oil in a higher pot for the wontons so that they can swim in it. Use a thermometer for this. The temperature of the oil should be as constant as possible between 150 and 160 ° during deep-frying.
At the same time, heat the peanut oil in a wok (or a very large pan). Add all the vegetables at once and sauté gently while swirling frequently. Sprinkle in the spice and chilli flakes, add a little salt and then deglaze with mirin and sweet chilli sauce. Simmer for about 4 minutes over a medium heat, swirling constantly, fold in the cashew nuts and set everything with the starch mixed in water until it is creamy and shiny. Then just keep warm.
When the oil has reached its temperature, fry the sachets in portions until they are golden brown and crispy. Then serve with the vegetables and the sauce and ........... reward the hard work for the dish with enjoyment ..... ;-)))
If you want to make the teriyaki sauce yourself, this should be done first. So she has time to simmer. The link to it here: Teriyaki sauce
For the production of the wonton dough here is the link: wonton dough
I have deliberately set these two recipes with the associated links separately, as otherwise it would go beyond the scope of the recipe listed here. The above preparation and cooking times only refer to the preparation of this recipe. The times for making the dough and the sauce can be found in the respective recipe.