If you never pictured yourself making a restaurant favourite like War Wonton Soup, follow the instructions below.

War Wanton Soup

4 chicken boulion cubes

4 beef boulion cubes

½ lb. sliced fresh mushrooms

3 gr. Onions chopped

½ head Napa cabbage

½ head bok choy

1 10 oz. Pkg. frozen peas

1 can sliced water chestnuts (drained)

1 can bamboo shoots (drained)

1 lb. Barbecued pork

1 chicken breast cut into bite sized pieces

¼ lb. Small shrimp

2 tbsp. Soya sauce

1 c. Broccoli florets

1 c. Sliced carrots

1 c. cauliflower florets

1 Clove garlic (crushed)

1 tsp minced ginger

1 can baby corn

Wontons

Make booth with 8c. water. Add remaining ingredients except wontons and cook until tender. Serve in bowls with wontons and sprinkling of gr. onions.

Wontons

2 – 3 mushrooms

1/4 lb. shrimp meat

1/4 lb. Ground pork

3 chopped green onions

2 tbsp. Soya sauce

1 clove chopped garlic

1/4 tsp. 5 spice powder

1/2 tsp. Salt

1 tbsp. Sugar

1 tbsp. Sherry or cooking wine

1 – 2 tsp. Cornstarch

Pepper

2 – 3 slices fresh ginger

Combine all ingredients. Use about 1 tsp. In the center of each wonton wrapper. Brush edges of wrapper with beaten egg. Bring all edges together to form wonton.

Dora Miner is a local cook and baker and writes a regular column for The Wetaskiwin Pipestone Flyer

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