Recipe By : Joanne Hush, Classic Chinese Cooking
Serving Size : 60 Preparation Time :0:45
Ingredients
10 ounces fresh spinach
1 tablespoon peanut oil
1 garlic cloves -- minced
1/4 cup onion -- minced
10 water chestnuts, minced -- rinsed drained
1 pound won-ton wrappers (about 60)
salt & pepper -- to taste
Directions
Wash the spinach thoroughly and trim any tough stems. Drain, then dry with paper towels or a salad spinner.
Coarsely chop and set aside.
Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the garlic and onion.
Stir-fry 30 seconds. Add the spinach and water chestnuts and stir fry until the spinach is dry, about 3
minutes. Transfer the vegetables to a bowl and season with salt and pepper.
When the filling has cooled slightly, form the won tons. Dip you fingers in warm water and moisten the entire
surface of a wrapper. Place 1 teaspoon of filling in the center of the wrapper and fold it in half. Press the edges
to seal. Bring the ends together and moisten with water; press to seal. Cover and set aside the finished won
tons while shaping the remainder.
Cook the won tons following the directions in the recipe - either in boiling water or soup stock until they are
just tender, or deep-fry them in 3 to 4 cups of peanut oil until golden brown, about 3 minutes on each side.
NOTES : Makes 60 won tons. Won tons may be frozen after being shaped. Place on cookie sheet with sides not
touching in the freezer. When completely frozen place in plastic air tight bag.
Steamed Vegetable Buns
Recipe By : adapted from Classic Chinese Cooking by Joanne Hush
Serving Size : 6 Preparation Time :3:00
Ingredients
4 cups flour
1 tablespoon sugar
1 package yeast
1/2 cup hot milk (120 - 130 degrees)
3/4 cup hot water (120 - 130 degrees)
4 cloves garlic -- minced
2 tablespoons ginger -- minced
1 cup onions -- finely chopped
1 carrot -- minced
3 cups cabbage -- finely chopped
1 zucchini -- finely chopped
2 cups mushrooms -- finely chopped
1 1/2 cups bean sprouts -- chopped
3 tablespoons peanut oil
3 tablespoons dry wine
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 1/2 tablespoons chili paste
1 tablespoon cornstarch
2 tablespoons water
24 pieces wax paper or aluminum foil (3"x3")
Directions
Mix 3 1/2 cups flour, sugar and yeast in a large bowl. In a small bowl, combine milk and water. Using a
thermometer to verify temperature between 120 and 130 degrees. Add milk mixture to flour and stir until
flour clumps. Turn dough onto lightly floured surface and knead for 10 minutes or until dough is smooth and
elastic. Let rest for 15 minutes. Knead lightly for 1 minutes. Place dough in lightly greased large bowl to rise
till doubled about 30-45 minutes.
FILLING: Meanwhile, combine wine, soy sauce, hoisin sauce, and chili paste in small bowl. Combine
cornstarch and water in another small bowl. In hot wok add peanut oil. Stir fry garlic, ginger, and onions for
30 seconds. Add carrots, cabbage, zucchini and bean sprouts. Stir-fry 3 minutes. Add mushrooms and stir-fry
for 4 minutes. Add soy sauce mixture and stir till bubbly. Briefly stir cornstarch and water; add to vegetables,
stirring quickly while mixture thickens. Cook 1 minute and remove from heat to cool.
BUNS: When dough is doubled, punch down. Turn onto lightly floured surface and knead for 5 minutes. Split
dough into quarters. Roll each quarter into 3-inch long cylinder. Split each cylinder into 6 pieces. Flatten
and strech pieces to 3 1/2 to 4 inch circles. Place 1 tablespoon of filling in the center. Take up sides and
pinch together in the middle. Place on wax paper with pinched side down on steamer rack. Place filled
steamer rack and remaining filled buns in oven with 1 1/2 cups of boiling water to rise for 30 minutes. Steam
for 20 minutes.
Stir-Fried Broccoli and Chinese Mushrooms
Recipe By : Joanne Hush, Classic Chinese Cooking
Serving Size : 4 Preparation Time :0:30
Ingredients
6 dried Chinese mushrooms
1 bunch fresh broccoli
1/2 cup mushroom soaking liquid
2 tablespoons light soy sauce
1 tablespoon rice wine or dry sherry
1 teaspoon honey
3 tablespoons peanut oil
1 tablespoon cornstarch
Directions
Soak the Chinese mushrooms in 2 cups of hot water for 30 minutes. Strain and reserve 1/2 cup of the soaking
liquid for the sauce. Trim and discard the mushroom stems, and cut the caps in half. Set aside.
Rinse the broccoli and cut the tops into florets. Peel the stems and diagonally cut them in 1/2-inch slices.
Mix the ingredients for the sauce in a small bowl, stirring to dissolve the sugar.
Place a wok over medium-high heat. When it is almost smoking, add the peanut oil. When the oil begins to
smoke, add the broccoli and the mushrooms. Stir-fry 2 minutes, then pour in the sauce and bring to a boil.
Cook 1 minute. While the vegetables are cooking, dissolve the cornstarch in 2 tablespoons of cold water. Pour
into the wok and stir constantly until the sauce thickens, about 30 seconds. Serve immediately.
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