CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
Chinese |
Chinese3 |
8 |
servings |
INGREDIENTS
10 |
oz |
Won-ton wrappers |
1 |
lb |
Ground beef |
1/2 |
lb |
Ground pork |
1/2 |
c |
Carrots; peeled and grated |
1 |
|
Head bok choy; chopped |
1 |
|
Whole onion; chopped |
2 |
c |
Bean sprouts; chopped |
1/2 |
c |
Soy sauce |
3 |
tb |
Brown sugar |
3 |
tb |
Cornstarch |
1 |
tb |
Rice wine |
1/4 |
c |
Green onions; chopped |
|
|
Black pepper; to taste |
INSTRUCTIONS
In wok, combine ground beef and pork, carrots and onions. Cook over medium
heat. As meat begins to brown, add remaining vegetables, soy sauce,
and sugar. Continue cooking until vegetables are tender and liquid has
mostly evaporated. Combine cornstarch with rice, wine and 2 tablespoons
cold water. Season meat with pepper and green onions. Stir in cornstarch
mixture and cook 1-2 minutes. Place one teaspoon of filling into center of
a won-ton wrapper. Moisten edges with water, fold four corners into center
and seal. Place each won-ton as it is finished on a plate covered with damp
towel to prevent drying. Continue filling until all wrappers are used. Fry
in hot oil on each side until lightly browned. Drain and serve.
Recipe by: Elizabeth Powell
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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