Wonton Soup |
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Sichuan stock
| 2 | quarts | water | ||
| 4 | cloves | garlic | ||
| 1 | small piece | ginger | ||
| 2 | green onions | |||
| 1 | carrot | |||
| ¼ | cup | cilantro stems | ||
| 5 | dried shiitake mushrooms | |||
| 1 | bay leaf | |||
| 1 | tablespoon | black peppercorns | ||
| 1 | tablespoon | Sichuan peppercorns | ||
| 1 | black cardamom | |||
| 1 | star anise | |||
| 5 | dried jujube, a.k.a. red dates | |||
| 1 | sheet | kombu | ||
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In a pot, bring all ingredients to a boil. Turn down and simmer for 30m.
Discard solids.
soup
| 1 | quart | Sichuan stock | ||
| 3 | tablespoons | Shaoxing wine | ||
| 2 | tablespoons | soy sauce | ||
| ½ | teaspoon | sugar | ||
| ⅛ | teaspoon | white pepper | ||
| 1 | choy sum, sliced |
Bring stock to simmer, add all ingredients. Season with salt to taste. Bring to a boil and add choy sum to cook for 20s.
wonton
| 5 | shiitake mushrooms, chopped | |||
| ½ | teaspoon | vegetable oil | ||
| 1 | cloves | garlic, minced | ||
| ½ | teaspoon | ginger, minced | ||
| ½ | tablespoon | Shaoxing wine | ||
| 7 | walnuts, finely minced | |||
| ½ | teaspoon | sugar | ||
| 1 | teaspoons | soy sauce | ||
| ½ | teaspoon | toasted sesame oil | ||
| ½ | green onion, minced | |||
| 12 | wonton wrappers | |||
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In a hot wok, add mushrooms to stir-fry until they have stopped releasing water.
Add to stir-fry vegetable oil, garlic, ginger for 1m. Add Shaoxing wine as needed to avoid sticking.
Add to stir-fry walnuts for a few seconds.
Add sugar, toasted sesame oil, green onion. Mix well. Remove from heat.
Wrapping instructions will be given during the class.
In a pot, add water and bring to a high rolling, boil. Add wontons and boil 3-4 minutes or till they start to float.
In a bowl, place 4 wontons. Pour soup with vegetables over the wontons. Serve.