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1 1/2 tb Sesame seed oil
1 Black or red pepper
1/2 lb Flounder filet, cubed
1 1/2 ts Chicken bouillon
2 Garlic, minced
1 1/2 tb Water
1/2 c Cabbage, chopped fine
1 ts Cornstarch
8 Scallions, chopped
2 qt Stock or water
4 Mushrooms, chopped
2 ts Lemon juice
Servings: 24 1.
Heat 1/2 ts sesame oil in wok over low heat.
2.
Add flounder cubes
and garlic and simmer for 5 minutes.
Remove.
3.
To wok add rest
of oil and cabbage and scallions.
Stir-fry three minutes.
4.
Push
veggies to side of wok.
In center well add mushrooms and lemon
juice.
Stir-fry one minute.
5.
Return flounder.
Add pepper and
bouillon.
Blend.
Simmer two minutes.
6.
Mix cornstarch and water
til blended well.
7.
Add to flounder mixture in wok.
Blend.
Simmer
til thickened.
8.
Remove fish filling from wok to bowl.
9.
Assemble
won tons and boil.
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