Wash, trim and finely chop cabbage leaves. Wash, deseed and finely chop capsicum. String, wash and finely chop French beans. Peel, wash and finely chop carrot.
Wash, trim, finely chop spring onion and reserve some chopped greens for garnish. Peel, wash and finely chop garlic.
Heat oil in a wok, add chopped garlic and stir-fry briefly. Add chopped spring onion, capsicum, French beans, carrot, cabbage and continue to cook for a couple of minutes or until the vegetable are cooked, stirring continuously.
Add half the quantity of white pepper powder, salt to taste and stir in soy sauce. Cook on high heat for half a minute, remove and cool.
Divide the prepared filling into sixteen equal portions. Place a portion of the filling in the centre of each wonton wrapper, wet the edges, fold into half diagonally and twist the ends and stick.
Heat stock in a wok or a pan,add the remaining white pepper powder, Ajinomoto, salt to taste and bring to a boil.
Reduce heat, gently slide in the prepared wontons and simmer for three to four minutes.
Serve piping hot, garnished with reserved chopped spring onion greens. |
