Wonton Soup

Another Chinese favourite - wontons in soup.

Ingredients:
•Wonton wrappers 16
•Spring onions with greens 1
•Oil 1/2 tablespoon
•Garlic,finely chopped 2 cloves
•Green capsicum,finely chopped 1/2 medium
•French beans,finely chopped 2-3
•Carrot,finely chopped 1/2 medium
•Cabbage,finely chopped 4-5 leaves
•White pepper powder 1/4 teaspoon
•Salt to taste
•Soy sauce 1 teaspoon
•Vegetable stock 5-6 cups
•MSG 1/4 teaspoon

Method:
Finely chop the spring onion with the greens. Reserve some greens for garnish. Heat the oil in a wok or a pan, add garlic and stir fry for half a minute. Add the spring onion, capsicum, French beans, carrot and cabbage and continue to cook for a couple of minutes or until the vegetables are cooked, stirring continuously. Add half the white pepper powder, salt and stir in soy sauce. Cook on high heat for half a minute, remove and cool. Divide the mixture into sixteen equal portions. Place one portion in the centre of each wrapper, wet the edges, fold into half diagonally and twist the ends and stick. Repeat to make rest of the wontons. Heat the stock in a wok or a pan, add the remaining white pepper powder, MSG and salt and bring to a boil. Lower the heat, gently slide in the prepared wontons and simmer for three to four minutes. Serve piping hot, garnished with the reserved spring onion greens.

Tips:
For non-vegetarian soup, change the wonton filling to chicken or prawn and also the stock accordingly.