3 wontons, uncooked (see below)
1 1/2 cups Vegetable Stock
dash Pepper
dash Salt
1/2 Tb Soy Sauce
2 drops Sesame Oil
green Onion, diced (optional)
Mushroom, diced (optional)

Simmer stock. Boil water. Add wontons. Boil for 1 minute. Drain. Combine stock, wontons, pepper, salt, soy sauce, sesame oil, onions and mushrooms.

Note: This is for one serving. Increase accordingly.

Vegetarian Won-Tons

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)
Salt
Onion Powder
Oil for deep frying
64 Wonton Wrappers

Directions: 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.

Heat 1 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.