Prep Time: 15 Minutes
Cook Time: 5 to 6 Minutes
Some of my favorite dishes at Chinese restaurants are the appetizers they serve. Before becoming vegan, I used to order a plate of these to have before my meal. Now, being vegan, it is hard to find a good Chinese appetizer not made with egg noodles, pork, and shrimp. I have been experimenting with the recipe to make a vegan Chinese appetizer. These are also great for your main meal served with a Chinese noodle soup, carrots, celery, and green onions on the side.
Ingredients Vegan Hors d'Oeuvre
½ Cup Chinese-style Thin Rice Noodle, broken into 1-inch pieces
2 Tablespoons margarine
½ Cup Cooked Broccoli, finely chopped
½ Cup Cooked Cauliflower, finely chopped
¼ Cup Cooked Snow Peas, finely chopped
¼ Cup Cooked Carrots, finely chopped
6 Fresh Medium Mushrooms, finely chopped
6 Green Onions, finely chopped
¼ Cup Water Chestnuts, finely chopped
1 ½ Tablespoons Dry Sherry
½ Teaspoon Salt
1/8 Teaspoon Pepper
40 Wonton Wrappers
Ingredients Sweet and Sour Sauce
4 Teaspoons cornstarch
1 Cup Water
½ Cup Distilled White Vinegar
½ Cup Vegan Raw Sugar
¼ Cup Tomato Paste
Prepare Vegan Hors d'Oeuvre Filling
- Prepare Sweet and Sour sauce set aside; combine all ingredients in small saucepan. Bring to boil over medium heat, stirring constantly. Boil 1-minute, stirring constantly.
- Cook noodles according the package directions, rinse and drain
- Heat margarine in wok or large skillet over medium-high heat. Add chopped mushrooms, carrots, broccoli, cauliflower, green onions, and water chestnuts. Stir-fry for 2 to 3 minutes until vegetable are tender.
- Remove wok from the stove. Add noodles, dry sherry, salt, and pepper mix well. Spoon 1 tablespoon of vegetable mixture into center of each wonton wrapper. Brush the edges of the wonton wrapper with water; fold the wrapper in half forming a triangle. Pinch edges together to seal the wrapper.
- Heat vegetable oil in wok or large skillet to 375° F. Add 4 to 6 triangles at a time; cook until golden-brown on both sides; 5 to 6 minutes. Remove from pan and drain on paper towels.
Serve with sweet and sour sauce. Decorate your plate with carrots, celery, and green onions. The Hors d'Oeuvre can be served on a bed of lettuce or cabbage.