Heat 1 tablespoon oil in a wok or pan and cook 2 chopped cloves garlic, 4 chopped spring onions and 3 teaspoons grated fresh ginger for 2 minutes. Add 2 finely sliced sticks celery, 2 cups (150g) finely shredded cabbage, 2 cups (310g) grated carrot, 125g finely sliced fried tofu, 1 cup (125g) chopped bean sprouts and 2 tablespoons chopped water chestnuts. Cover the pan and steam for 2 minutes. Blend 3 teaspoons cornflour with 1 tablespoon water, 2 teaspoons sesame oil, 2 teaspoons soy sauce and ½ teaspoon each of salt and white pepper and mix until smooth. Add to the vegetable mixture and stir for 2 minutes, or until the sauce has thickened. Cool completely. Place 1 tablespoon of filling in the centre of each wan ton wrapper (you will need about 40). Brush the edges with a little water and gather around the filling to form a pouch, twist and pinch the sides together. Deep-fry in hot oil for 4-5 minutes or steam in a bamboo or metal steamer for 25-30 minutes.
Nutrition per Won Ton:
Protein 2g
Fat 2g
Carbohydrate 10g
Dietary Fibre 1g
Cholesterol 0mg
305 kj (70 cal)
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