Wash and dry all produce. Bring a large pot of salted water to a boil. Trim tough ends from bottom of baby broccoli, then cut into 2-inch pieces. Trim, then thinly slice scallions, keeping greens and whites separate. Peel ginger, then mince until you have 1 TBSP. Thinly slice chili, removing ribs and seeds if you prefer less heat.

Fill a large bowl with ice water. Once water in pot is boiling, add baby broccoli. Cook until tender but still fairly crisp, 2-3 minutes. Remove from pot with a slotted spoon or tongs and transfer to bowl with ice water. Keep pot of boiling water on stove. Let baby broccoli cool, then remove from water.

Heat a large pan over medium-high heat. Add cashews and toast, stirring frequently, until fragrant and a deep golden color, 4-6 minutes. Remove from pan and set aside to cool. Wipe out pan with a paper towel.

Heat a large drizzle of oil in same pan over medium-high heat. Add scallion whites and ginger. Cook until softened and fragrant, 2-3 minutes. Add baby broccoli and edamame and cook until bright green and warmed through, 2-3 minutes. Season with salt and pepper.

Cut half the wontons from package into 1-inch-wide strips (use the rest as you like). Add to pot of boiling water. Cook, stirring frequently, until just al dente, 2-4 minutes. Scoop out and reserve 1 cup wonton cooking water, then drain. Add hoisin sauce and 1/2 cup wonton cooking water to pan with veggies. Toss to combine. Add drained wontons to pan and toss to coat. TIP: If sauce seems dry, add more water.

Divide wonton mixture between plates. Drizzle with sesame oil. Garnish with cashews, scallion greens, chili, and **sriracha **(to taste) and serve.