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1
In a large 1-gallon pot, heat 2 inches of peanut oil to 350 degrees F. Fry the wontons in batches until golden and crispy, about 90 seconds.
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2
Remove from the oil and drain on a paper-lined plate.
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3
Season with salt and reserve until ready to assemble the lasagnas.
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4
Vegetable Layer:
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5
Place a 12-inch saute pan over medium-high heat and add the oils.
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6
Once the oils are hot, add the garlic, ginger, and green onions, and stir with a rubber spatula for 30 seconds, to keep from burning.
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7
Add the carrots and peppers to the pan and saute, while stirring for 2 minutes.
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8
Add the cabbage to the pan and continue to cook for 3 minutes.
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9
Pour the water into the pan and continue to cook until all of the water is dissolved, about 3 minutes longer.
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10
Season the cabbage with the hoisin, salt, and pepper.
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11
Garnish with the green onions and cilantro and toss to blend.
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12
Place 1 wonton skin on the base of 4 separate plates.
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13
Divide the vegetables among the 4 plates, and top each with another wonton skin.
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14
Continue by adding the meat mixture onto the second wonton.
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15
Meat Layer:
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16
Place a 10-inch saute pan over a medium-high heat and add the oils.
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17
When the oil is hot, add the garlic, ginger, and green onions to the pan.
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18
Saute for 30 seconds, and add the pork.
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19
Cook the pork, stirring occasionally, until most of the fat has rendered out and there is very little pink to be seen, about 3 minutes.
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20
Add the diced shrimp to the pan and continue to cook, stirring, for another 2 minutes.
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21
Add the hoisin, soy sauce, and 1 tablespoon sugar to the pan, and cook, stirring, until the liquid is reduced slightly, about 1 minute.
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22
Add the cornstarch slurry to the pan and cook, stirring for 1 minute longer.
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23
Sprinkle the fresh cilantro over the pan and toss to blend.
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24
Layer the second wonton skin with the meat mixture and top with the third and final wonton skin.
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25
In the same pan that you cooked the pork and shrimp in, add the remainder of the soy sauce (1/4 cup), remaining 1 tablespoon of sugar, the mirin, and the shrimp halves.
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26
Place this over a high heat, and cook, until the shrimp are cooked and the liquid has reduced to a glaze, about 3 minutes.
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27
Place a shrimp half on top of each wonton, and garnish with the cilantro.
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28
Drizzle the glaze around the lasagna on the plate and serve immediately.
