Mushroom Wontons with Stir-Fried Vegetables

For the vegetables: Rinse and peel vegetables. Thinly slice carrot on the bias. Cut peppers in half, remove seeds and ribs and cut into narrow strips. Blanch mangetout in boiling salted water for 1 minute, drain, rinse and drain again. Slice scallions on the bias into 2 cm (approximately 3/4 inch) pieces.

Peel and mince garlic and ginger. Heat oil in a pan and sweat half the garlic and ginger. Add vegetables and sauté. Stir in curry paste and coconut milk. Simmer for about 5 minutes over medium heat. Season with salt and pepper.

For the wontons: Rinse mushrooms, wipe with a paper towel and chop. Sauté remaining garlic and ginger in a hot pan with oil, add mushrooms and sauté until liquid has evaporated completely. Season with soy sauce and pepper. Thicken with cornstarch, as desired. 

Spread wonton wrappers on the work surface. Add a bit of filling to each, brush the edges with egg whites and fold diagonally to create a triangle. Firmly press edges.

Heat oil in a saucepan and fry wontons until golden brown. Remove with a slotted spoon and a drain on paper towels.