Yee foo wor wonton

Yield: 1 Servings

Measure Ingredient
\N \N **** NO E ***** Karen Adler FNGP13B. Yield: 4 servings:
30 \N Deep fried wontons*
2 cups Bok choy; sliced
½ cup Fresh pork butt; slice thin
½ cup Chicken breast; slice thin
1 tablespoon Light soy sauce
1 teaspoon Sesame oil
1 teaspoon Sherry
½ cup Canned abalone; thinly sliced
4 mediums Shrimp;clean;shell; devein
1 \N Green onion stalk; minced
1 quart Chicken broth


*Recipe is included in this collection. PREPARATION: Mix sliced pork and chicken with meat marinade for ½ hour. COOKING: Bring chicken broth to a boil. Add pork, chicken, bok choy and cook for 1 minute. Add shrimp and fried wontons, cook until wontons are heated through. Add abalone and green onion last and heat for ½ minute more. Serve. DO AHEAD NOTES: Do through preparation. COMMENTS: This is a slightly different version of the more familiar wonton soup. Here, the wontons are deep fried first then put into the broth, which makes the wonton wrappers produce a most interesting texture and flavor. Of course, if you want to make wonton soup, just drop the wrapped wontons into the broth. But you owe it to your curiosity to give this recipe a try. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.

Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" <steven.h.bergstein@...>

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