- 4 tbsp vegetable oil
- 50g/1?oz morning glory, finely sliced (available in some Asian markets; substitute spinach if unavailable)
- 50g/1?oz pak choi, finely sliced
- 50g/1?oz fresh shiitake mushrooms, finely sliced
- 1 small red onion, finely sliced
- 25g/1oz bamboo shoots, finely sliced
- 50g/1?oz bean sprouts
- small handful fresh coriander, finely chopped
- 1 red chilli, seeds removed, finely chopped
- salt and freshly ground black pepper
- 8 circular wonton wrappers (for vegan versions, look for egg-free wrappers)
- 1 tsp cornflour, mixed to a paste with 1 tsp water
- vegetable oil, to shallow fry
- ready-made hot and sour sauce, to serve
- Heat half a tablespoon of the oil in a wok over a high heat. Add the morning glory, pak choi, shiitake mushrooms, red onion, bamboo shoots and bean sprouts and stir fry for 2-3 minutes, or until the vegetables have softened slightly.
- Remove from the heat and add the coriander and chilli. Season with salt and freshly ground black pepper and allow to cool.
- Lay the wonton wrappers on a clean surface. Place one tablespoon of the fried vegetables in the centre of each wrapper. Using a pastry brush, brush the edges of each wrapper with the cornflour paste. Fold the sides together to create a semi-circular wonton shape.
- Place the wontons in a steamer over boiling water, and steam for six minutes. Remove and allow to cool.
- Heat the rest of the oil in a shallow pan until hot. Place the steamed wontons one by one into the hot oil and cook on one side until golden-brown. Remove with a slotted spoon and drain on kitchen paper before serving.
- Serve with hot and sour sauce.