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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.

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