uncooked (see below)
1 1/2 cups Vegetable Stock
1/2 Tb Soy Sauce
2 drops Sesame Oil
green Onion, diced (optional)
Mushroom, diced (optional)
stock. Boil water. Add wontons. Boil for 1 minute.
Drain. Combine stock, wontons, pepper, salt, soy sauce,
sesame oil, onions and mushrooms.
is for one serving. Increase accordingly.
2 Tb Water
1 Tb Rice Wine
2 Tb Soy Sauce
2 ts Cornstarch
1 ts ground Ginger
2 Garlic cloves, minced
1 md Carrot, finely shredded
1/2 cup fresh Bean Sprouts, chopped
1/2 lb Tofu, minced fine (replaces beef/pork)
Oil for deep frying
64 Wonton Wrappers
Mix water, wine, soy sauce and cornstarch in a bowl.
Heat 1 Tb oil in wok over medium-high heat (add more
as needed during cooking). Stir-fry ginger and garlic
in hot oil for 30 seconds. Add carrot and sprouts;
stir fry for 1 to 1 1/2 minutes or until crisp-tender.
Remove from wok. Heat 1 Tb oil in wok. Add tofu. Stir
fry. Remove. Stir sauce; pour into center of wok.
Cook and stir until bubbly. Cook and stir 1 minute
more. Return tofu and vegetables to wok. Stir to coat
with sauce. Remove. Salt to taste. Cool. Fill wonton
wrappers with mixture and wrap.
1/2 to 2 inches cooking oil in wok or pan to medium-high.
Fry, a few at a time, in hot oil until golden, turning
once. Remove from oil. Drain on paper towels. Keep
warm in a 300 degree oven while frying remaining food.
Serve warm with sweet-and-sour sauce or Chinese mustard.