Name: Pan-Fried Veggie Wontons with Sesame Dip
Ingredients: 1/3 c Seasoned rice vinegar; 1/3 c Soy sauce; 1/2 c ;water; 2 tb Sesame oil; 1 ts Chile oil OR; 1/2 ts Red pepper; crushed; 1/2 c Cabbage; shredded; 1/3 c Carrots; shredded; 3 Green onions; minced; 4 tb Cilantro leaves; chopped; 3 Garlic cloves; minced; 1/4 ts Crushed red pepepr or to taste; 1 tb Soy sauce; 1 tb Sesmae oil; 24 Wonton wrappers; 3 tb Vegetable oil; 1/8 c ;water

Presume not upon God’s patience. The exercise of it is not eternal; you are at present under His patience, yet while you are unconverted you are also under His anger: “God is angry with the wicked every day” (Psm. 7:11). You know not how soon His anger may turn His patience aside, and step before it. It may be His sword is drawn out of the scabbard, His arrows may be settled in His bow, and perhaps there is but a little time before you may feel the edge of the one or the point of the other, and then there will be no more time for patience in God to us, or petition from us to Him. If we die without repentance, He will have no longer mercy to pardon, nor patience to bear.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegetarian, Vegan, Appetizers, Holiday	24	Servings

INGREDIENTS

1/3	c	Seasoned rice vinegar
1/3	c	Soy sauce
1/2	c	;water
2	tb	Sesame oil
1	ts	Chile oil OR
1/2	ts	Red pepper; crushed
1/2	c	Cabbage; shredded
1/3	c	Carrots; shredded
3		Green onions; minced
4	tb	Cilantro leaves; chopped
3		Garlic cloves; minced
1/4	ts	Crushed red pepepr or to taste
1	tb	Soy sauce
1	tb	Sesmae oil
24		Wonton wrappers
3	tb	Vegetable oil
1/8	c	;water

INSTRUCTIONS

DIP
WONTONS
Dip: Combine all dip ingredients in a small serving bowl. Place in the
center of a small serving platter.
Wontons: In a bowl, combine cabbage, carrots, green onions, cilantro,
garlic, red pepper, soy sauce and sesame oi. Mix well. Put a small spoonful
of filling in each wonton wrapper. Fold corner-to-corner to make a triange,
then fold in the side, like an evnelope.
Repeat with remaining wontons.
Coat the bottom of a nonstick frying pan with oil and heat over
medium-high heat until hot. Gently place wontons in a pan and let cook
until bottoms are golden and crusty, about 3 minutes. Thenpour water into
pan, cover an dlet wontons steam for about 2 minutes.
Arrange on the platter. Makes 24 wontons.
Per serving: 38 cal; 1 g prot; 1 g fat; 6 g carb; 0 chol; 130 mg sod; .2 g
iber; vegan.
Source: Vegetarian Times/Dec. 92/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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