VEGETARIAN WON-TON SOUP

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3 wontons, uncooked

(see below)

1 1/2 cups Vegetable Stock

dash Pepper

dash Salt 1/2 Tbsp.sp. 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 Tbsp. Water

1 Tbsp. Rice Wine

2 Tbsp. Soy Sauce

2 tsp. Cornstarch

1 tsp. 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

 

Mix water, wine, soy sauce and cornstarch in a bowl. Heat 1 Tbsp.

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

sproutsp.; stir fry for 1 to 1 1/2 minutes or until crisp-tender.

Remove from wok. Heat 1 Tbsp. 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.

 

Note: For soup, you won't do this part. 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° F. oven while frying remaining food.

 

Serve warm with sweet-and-sour sauce or Chinese mustard.