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Wonton Soup

Wonton Soup comes together with Soy Sauce, Sesame Oil, Water, Rice Wine, and Fresh Bean Sprouts Chopped. Keep it handy for the next time you cook it.

Ingredients

• 1/2 tbsp
• 2 drop
• 2 tbsp
• 1 tbsp
• 2 tbsp
• 1/2 cup

Method (preview)

1. 1

   Simmer stock. Boil water. Add wontons. Boil for 1 minute. Drain.

2. 2

   Combine stock, wontons, pepper, salt, soy sauce, sesame oil, onions and mushrooms. This is for one serving. Increase accordingly.

3. 3

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

4. 4

   Heat 1 Tb oil in wok over medium-high heat (add more as needed during cooking).

5. 5

   Stir-fry ginger and garlic in hot oil for 30 seconds.

6. 6

   Add carrot and sprouts; stir fry for 1 to 1 1/2 minutes or til crisp-tender.

7. 7

   Remove from wok.

8. 8

   Heat 1 Tb oil in wok.

9. 9

   Add tofu.

10. 10

    Stir fry.

11. 11

    Remove.

12. 12

    Stir sauce; pour into center of wok.

13. 13

    Cook and stir until bubbly.

14. 14

    Cook and stir 1 minute more.

15. 15

    Return tofu and vegetables to wok.

16. 16

    Stir to coat with sauce.

17. 17

    Remove.

18. 18

    Cool.

19. 19

    Heat 1 1/2 to 2 inches cooking oil in wok or pan to medium-high.

20. 20

    Fry, a few at a time, in hot oil til golden, turning once.

21. 21

    Remove from oil.

22. 22

    Drain on paper towels.

23. 23

    Keep warm in a 300 degree oven while frying remaining food.

24. 24

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