| Ingredients | Direction |
|---|---|
| 2 Tbsp. Water 1 Tbsp. Rice Wine 2 Tbsp. Soy Sauce 2 tsp. Cornstarch 1 tsp. 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 Oil for deep frying 64 Wonton Wrappers |
Mix water, wine, soy sauce and cornstarch in a bowl. Heat 1 Tbsp. 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 sproutsp.; stir fry for 1 to 1 1/2 minutes or until crisp-tender. Remove from wok. Heat 1 Tbsp. 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. 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 until golden, turning once. Remove from oil. Drain on paper towels. Keep warm in a 300° F. oven while frying remaining food. Serve warm with sweet-and-sour sauce or Chinese mustard. |