Recipe Archives->Vegetarian->Wonton Soup

Vegetarian Won-Ton Soup

3 wontons, uncooked (see below)
1 1/2 cups vegetable stock 
dash pepper 
dash salt 
1/2 tablespoon 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.  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 
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 til 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.

Note:  For soup, you won't do this part.  I include it for
completeness.

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 til 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.

Printable version: wonton-soup.txt.