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1 tablespoon
2 cm
150 g
300 g
1
1 teaspoon
1 teaspoon
3 teaspoons
3 teaspoons
1
25
5 tablespoons
3
6 cups
4 teaspoons
360 g |
water chestnuts
piece ginger
mustard greens
roast pork
stalk spring onions, chopped
salt
tapioca flour
thin soy sauce
sesame oil
egg white
wonton skins
oil
shallots, sliced
chicken stock
oyster sauce
fine egg noodles
pepper |
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Method :
Dice the water chestnuts finely. Cut off 2 thin slices of ginger
and pound the rest of extract ginger juice. Pluck off the young shoots of the
mustard greens. Slice the roast pork into 1 cm
slices. Mix the minced pork with water
chestnuts, ginger juice, chopped spring onions, tapioca flour, 1/2
teaspoon salt, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, egg
white and pepper. Mix thoroughly. Spread out the wonton skins and
put 1 teaspoon of the filling in the center. Press opposite corners together. Heat 2 tablespoons oil and fry the
sliced shallots and ginger until brown. Add the stock and 1/2 teaspoon
salt, 2 teaspoons soy sauce and pepper. In a separate pan, boil 12 cups
water. Add the wontons, cover and cook
for 4 minutes until the wontons float. Lift out and place in cold water. Drain well and keep aside.
Prepare 4 serving bowls. In each bowl, place 1/4 tablespoon
vegetable oil, 1/4 teaspoon sesame oil, 1/2 teaspoon oyster sauce,
1/4 teaspoon soy sauce and pepper. Bring to boil the water in a
saucepan. Put in the noodles and stir to
separate the strands. Cook for 2 minutes. Take the noodles out using a
slotted spoon and put them in a basin of cold water. Remove, shake off the excess water
and put them in the boiling water again. Remove at once, drain well and
place in one of the prepared 4 bowls. Mix thoroughly. Boil the mustard greens lightly in
boiling stock. Remove to a dish. To serve, place a portion of
mustard greens, wontons, and sliced roast pork over the noodles in
each bowl before pouring the boiling stock over. Serve with pickled green chilies.
Serves 4 - 6
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