In a large wok over high heat add the vegetable oil and heat until shimmering. Stir in the wonton wrapper strips and fry until crispy. Remove from the oil when starting to brown and dry on a plate lined with a paper towel. Set aside until time to serve.
Without cleaning the wok, stir in the sausage and cook for 2-3 minutes to start browning then toss in the chicken and cook for another 3-4 minutes. Make sure both are mosly cooked through, about 5-10 minutes.
Stir in the soy sauce, mirin, fish sauce and sriracha. Bring the liquids to a rapid boil in the bottom of the wok and then stir in the rest of the seasonings: Chinese five spice, salt, white pepper and red pepper flakes. Then add the red onion, baby corn and water chesnuts. Saute for 5-6 minutes then stir in the apple cider, lemon jucie, garlic and ginger and heat until the garlic is frangrant.
Make a well in the center of the wok and add an egg. Give the egg a quick scramble without stirring it into the other ingredients.
Add the broccoli to the wok and stir then add the shredded cabbage. Stir until the cabbage is starting to wilt but is still crisp - another 5 or so minutes. Turn off the heat and top with green onion, fresh parsley, sesame seeds and wonton strips. Flameo, hotmen!