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Wanton Mee

1 tbs. water chestnuts
1 in. piece ginger
1/2 lb mustard greens
1 lb minced meat
1 stalk spring onions, chopped
1 tsp tapioca flour
1 tsp salt
3 tsp thin soy sauce
3 tsp sesame oil
1 egg white
pepper
25 wonton skins
5 tbs oil
3 shallots, sliced
6 cups chicken stock
1.25 lb fine egg noodles

Dice the water chestnuts finely. Cut off 2 thin slices of ginger
and pound the rest to extract ginger juice. Pluck off the young
shoots of the mustard greens. Mix the minced meat with water
chestnuts, ginger juice, chopped spring onions, tapioca flour, half
tsp. salt, 1 tsp. soy sauce, half tsp. sesame oil, egg white and
pepper. Mix thoroughly. Spread out the wonton skins and put 1 tsp.
of the filling in the center. Press opposite corners together. Heat
2 tbsps oil and fry the sliced shallots and ginger until brown.
Add the stock and be tsp. Salt, 2 tsp. soy sauce and pepper. In a
separate pan, boil 1-2 cups water. Ad the wontons, cover and cook
for 4 minutes until the wontons float. Lift out and place in cold
water. Drain well and keep aside. Prepare 4 serving bowls. In each
bowl, place half tbs, vegetable oil, half tsp. sesame oil, half
tsp. soy sauce and pepper. Bring to boil the water in a saucepan.
Put in the noodles and stir to separate the strands. Cook for 2
minutes. Take the noodles out using a slotted spoon and put them
in a basin of cold water. Remove, shake off the excess water and
put them in the boiling water again.. Remove at once, drain well
and place in one of the prepared 4 bowls. Mix thoroughly. Boil the
mustard greens lightly in boiling stuck. Remove to a dish. To serve,
place a portion of mustard greens, wontons in each bowl before
pouring the stock over. Serve with pickled green chilies.

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