- 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 (remove seeds if you don’t like heat)
- 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 (ensure not too salty)
Use chicken stock instead of vegetable stock
Use other chinese vegetables in place of Choy Sum
- 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 chestnut 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, sauce and remaining chilli in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Strain into large bowl; discard solids.
- Return broth to pan; bring to a boil; cook wontons, in two batches, 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.
Preparation time 40 minutes (plus standing time) – cooking time 15 minutes serves 6
NUTRITIONAL INFORMATION PER SERVE
per serving 782kJ (187 cal); 3.2g total fat (0.7g saturated fat); 27g carbohydrate; 10.9g protein; 2.2g fibre
Recipe submitted by Serena, marketing assistant, lost 12kg.