Chive wontons with choy sum in Asian broth
From AWW cookbook Wellbeing: Healthy eating
Serving size: Serves 4
Cuisine type: ChineseCooking time: Less than 60 minutes
Course: Main
INGREDIENTS
150g firm silken tofu
500g choy sum, trimmed
2 tablespoons finely chopped fresh chives
190g can water chestnuts, rinsed, drained, chopped finely
2 fresh long red chillies, chopped finely
30 wonton wrappers
1 litre (4 cups) vegetable stock
1 litre (4 cups) water
10cm stick fresh lemon grass (20g), chopped coarsely
2cm piece fresh ginger (10g), chopped coarsely
1 clove garlic, quartered
2 kaffir lime leaves
¼ cup (60ml) light soy sauce
METHOD
Dry tofu with absorbent paper, then chop coarsely. Stand tofu on several layers of absorbent paper. Cover with more paper; stand for 20 minutes. Chop finely.
Chop a quarter of the choy sum finely. Combine in medium bowl with tofu, chives, water chestnuts and half the chilli.
Centre level tablespoons of tofu mixture on a wrapper. Brush wrapper edges with water; gather edges above filling, pinching together to seal. Repeat process with remaining wrappers and filling.
Combine stock, the water, lemon grass, ginger, garlic, lime leaves, soy sauce and remaining chilli in large saucepan; bring to the boil. Reduce heat; simmer, uncovered, for 5 minutes. Strain into large bowl; discard solids.
Return broth to pan; bring to the boil; cook wontons in 2 batches for about 4 minutes or until cooked through. Transfer wontons to individual serving bowls.
Cook remaining choy sum in broth until just tender. Divide choy sum among bowls, then ladle broth over choy sum and wontons.
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