wontons in soup - strathpine centre · soup . 1. combine the vegetable stock and mushroom soaking...
TRANSCRIPT
Serves: 4 Prep time: 20 mins Cooking time: 5 mins
INGREDIENTS
1 Packet wonton wrappers
2 Cups water
100g Extra-firm tofu, pressed
2 Garlic cloves, minced
1 Teaspoon ginger, grated
1 Tablespoon soy sauce
½ Teaspoon sesame oil
1 Spring onion, chopped
FOR THE WONTON SOUP
1 Garlic clove, minced
1 Teaspoon ginger, grated
4 Cups vegetable stock
2 Cups mushroom soaking liquid
1 Tablespoon rice vinegar
3 Tablespoons soy sauce
2 Cups cabbage, shredded
2 Green onions, chopped
Wontons in Soup METHOD FOR THE WONTONS
1. Soak the dried shiitake mushrooms in 2 cups of
boiling water. Allow them to rehydrate for 30
minutes. Remove them from the water, squeeze
excess water and chop finely. Reserve mushroom
liquid.
2. Place tofu, ginger and garlic in a food processor and
pulse until coarsely ground. Place tofu in a bowl and
add the chopped mushrooms, soy sauce, sesame oil
and spring onion.
3. Take one wonton wrapper and lay it out in a
diamond shape in front of you. Place 1 teaspoon of
the filling in the middle of the wrapper, dip your
finger in a little water and moisten the top two
edges of the wrapper. Fold the bottom corner up to
meet the top corner, making a triangle. Gently press
down on the filling to squeeze out the air, then press
the edges together to seal. Take the left and right
sides of the triangle and pull them down and
towards each other, making a loop at the bottom of
the wonton. Moisten the edges and press to seal.
SOUP
1. Combine the vegetable stock and mushroom
soaking liquid in a large pot and bring to a boil. Add
the garlic and ginger. Add the wontons and reduce
the heat to a simmer. Simmer until the wontons
float, about 5 minutes. Remove from heat and stir in
the rice vinegar, soy sauce, and cabbage. Serve in
bowls garnished with green onion.
Serves: 4 INGREDIENTS
500g egg noodles
150g pork loin (cut into very thin strips)
1 tsp garlic (minced)
60g brown onion (sliced)
150g cabbage (sliced)
40g mixed capsicums (sliced)
1 fresh chilli, sliced
60g Jade Phoenix shiitake mushrooms (sliced)
2 tablespoon oil
PORK MARINADE INGREDIENTS
1 tsp Lee Kum Kee Premium Soy Sauce
¼ tsp sesame oil
¼ tsp Lee Kum Kee Chicken Bouillon Powder
½ tsp cornstarch
½ tsp sugar
White pepper (to taste)
SAUCE MIX INGREDIENTS
1 tbsp Lee Kum Kee Premium Soy Sauce
2 tbsp Lee Kum Kee Premium Dark Soy Sauce
2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
½ tsp Yeo's Pure Sesame Oil
2 tsp sugar
White pepper (to taste)
METHOD
1. Marinate the meat with marinade sauce. Set
aside for 10 mins.
2. Using a pot, bring water to a boil, and cook
the noodle as per packaging instruction. Run
noodles under cold water. Drain and set aside.
3. Heat ½ tablespoon of oil in a frying pan over
medium-high heat. Add pork strips and stir-fry
until browned or cooked through. Remove
and set aside.
4. In the same pan, heat the remaining oil over
medium-high heat, sauté garlic and onion till
fragrant. Add in cabbage, capsicum, chilli,
mushroom and stir-fry until soften. Add in
noodles and mix well.
5. Add in pork strips and the sauce mix, mix well
through. Serve hot.
Shanghai Stir Fry Noodles