Vegetarian Won Ton in Soy Bean Milk
2 cups soybean milk
2 cups water
1 teaspoon salt
2 shallots thinly sliced and fried until golden brown
1 tablespoon chopped celery
2 Chinese mustard green plants
24 wonton sheets
FILLING INGREDIENTS:
1 cake firm white bean curd mashed (firm tofu)
1 tablespoon vegetable oil
1/2 tablespoon corn flour
1/2 cup shredded carrot
1/2 cup shredded cabbage
1/2 cup bean sprouts
1 teaspoon minced ginge
1 tablespoon light soy sauce
1 teaspoon sugar
1 teaspoon salt
1 teaspoon sesame oil
Mix all the filling ingredients together. Place a spoonful of filling on a wonton sheet and fold into a wonton shape. Place the wonton in a pot of boiling water. When done remove and drain. Repeat with the rest of the ingredients.
Wash the Chinese mustard green well. Cut into two-inch lengths, scald and set aside to drain.
Mix the soy milk and the water in a pot, add salt, heat to boiling, add the wonton, dip into small bowls lined with scalded mustard green, sprinkle with the celery and shallot and serve.
SO HOW'D IT GO?
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