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Add a photoRaciónes: 12
Ingredientes
- 1 1/2 Tbsp. Sesame seed oil
- 1 x Black or possibly red pepper
- 1/2 lb Flounder filet, cubed
- 1 1/2 tsp Chicken bouillon
- 2 x Garlic, chopped
- 1 1/2 Tbsp. Water
- 1/2 c. Cabbage, minced fine
- 1 tsp Cornstarch
- 8 x Scallions, minced
- 2 quart Stock or possibly water
- 4 x Mushrooms, minced
- 2 tsp Lemon juice
Direcciones
- Servings: 24
- 1. Heat 1/2 ts sesame oil in wok over low heat.
- 2. Add in flounder cubes and garlic and simmer for 5 min. Remove.
- 3. To wok add in rest of oil and cabbage and scallions. Stir-fry three min.
- 4. Push veggies to side of wok. In center well add in mushrooms and lemon juice. Stir-fry one minute.
- 5. Return flounder. Add in pepper and bouillon. Blend. Simmer two min.
- 6. Mix cornstarch and water til blended well.
- 7. Add in to flounder mix in wok.
- Blend. Simmer til thickened.
- 8. Remove fish filling from wok to bowl.
- 9. Assemble won tons and boil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 12 servings | |
| Calories 42 | |
| Calories from Fat 11 | 26% |
| Total Fat 1.24g | 2% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 542mg | 23% |
| Potassium 212mg | 6% |
| Total Carbs 1.67g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.45g | 0% |
| Protein 6.03g | 10% |
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