Serves: 4 Prep time: 20 mins Cooking time: 5 mins

INGREDIENTS

1 Packet wonton wrappers

2 Cups water

100g Extra-firm tofu, pressed

2 Garlic cloves, minced

1 Teaspoon ginger, grated

1 Tablespoon soy sauce

½ Teaspoon sesame oil

1 Spring onion, chopped

FOR THE WONTON SOUP

1 Garlic clove, minced

1 Teaspoon ginger, grated

4 Cups vegetable stock

2 Cups mushroom soaking liquid

1 Tablespoon rice vinegar

3 Tablespoons soy sauce

2 Cups cabbage, shredded

2 Green onions, chopped

Wontons in Soup METHOD FOR THE WONTONS

1. Soak the dried shiitake mushrooms in 2 cups of

boiling water. Allow them to rehydrate for 30

minutes. Remove them from the water, squeeze

excess water and chop finely. Reserve mushroom

liquid.

2. Place tofu, ginger and garlic in a food processor and

pulse until coarsely ground. Place tofu in a bowl and

add the chopped mushrooms, soy sauce, sesame oil

and spring onion.

3. Take one wonton wrapper and lay it out in a

diamond shape in front of you. Place 1 teaspoon of

the filling in the middle of the wrapper, dip your

finger in a little water and moisten the top two

edges of the wrapper. Fold the bottom corner up to

meet the top corner, making a triangle. Gently press

down on the filling to squeeze out the air, then press

the edges together to seal. Take the left and right

sides of the triangle and pull them down and

towards each other, making a loop at the bottom of

the wonton. Moisten the edges and press to seal.

SOUP

1. Combine the vegetable stock and mushroom

soaking liquid in a large pot and bring to a boil. Add

the garlic and ginger. Add the wontons and reduce

the heat to a simmer. Simmer until the wontons

float, about 5 minutes. Remove from heat and stir in

the rice vinegar, soy sauce, and cabbage. Serve in

bowls garnished with green onion.

Serves: 4 INGREDIENTS

500g egg noodles

150g pork loin (cut into very thin strips)

1 tsp garlic (minced)

60g brown onion (sliced)

150g cabbage (sliced)

40g mixed capsicums (sliced)

1 fresh chilli, sliced

60g Jade Phoenix shiitake mushrooms (sliced)

2 tablespoon oil

PORK MARINADE INGREDIENTS

1 tsp Lee Kum Kee Premium Soy Sauce

¼ tsp sesame oil

¼ tsp Lee Kum Kee Chicken Bouillon Powder

½ tsp cornstarch

½ tsp sugar

White pepper (to taste)

SAUCE MIX INGREDIENTS

1 tbsp Lee Kum Kee Premium Soy Sauce

2 tbsp Lee Kum Kee Premium Dark Soy Sauce

2 tbsp Lee Kum Kee Panda Brand Oyster Sauce

½ tsp Yeo's Pure Sesame Oil

2 tsp sugar

White pepper (to taste)

METHOD

1. Marinate the meat with marinade sauce. Set

aside for 10 mins.

2. Using a pot, bring water to a boil, and cook

the noodle as per packaging instruction. Run

noodles under cold water. Drain and set aside.

3. Heat ½ tablespoon of oil in a frying pan over

medium-high heat. Add pork strips and stir-fry

until browned or cooked through. Remove

and set aside.

4. In the same pan, heat the remaining oil over

medium-high heat, sauté garlic and onion till

fragrant. Add in cabbage, capsicum, chilli,

mushroom and stir-fry until soften. Add in

noodles and mix well.

5. Add in pork strips and the sauce mix, mix well

through. Serve hot.

Shanghai Stir Fry Noodles