<p>In a separate medium saucepan, add cold water and bring to the boil. Add the wontons in small batches and cook until they float. Transfer the wontons to the chicken stockpot.</p><p>To serve: spoon into bowls and garnish with green onions, soy, sesame oil and fresh pepper</p><p>Long Life Noodles with Sautéed Vegetables</p><p>1 lb. Yet-Ca-Mien r</p><p>2 tsp. canola oil a</p><p>6 black Chinese Mushrooms, soaked in warm water for 30 e</p><p> minutes, drain Y</p><p>1 carrot, julienne </p><p>1 leek, white and like green parts only, julienne w 1 bunch Chinese broccoli, thinly sliced e 2 cloves garlic, minced N</p><p>2 tsp. ginger, minced 1-cup chicken stock e ½ tsp. cayenne pepper s Soy sauce to taste e Fresh ground pepper n i</p><p>Bring a large pot of salted water to boil. Add mien and cook until h desired texture, about 5 minutes. Drain and blanch quickly under cold C water. Set aside y</p><p>Heat a wok over high. Add canola and swirl to coat bottom of wok. p Add carrot and cook 30 seconds, add leek and cook for 30 seconds p add broccoli and cook for 30 seconds. Add drained mushrooms and a cook for 30 seconds. Add garlic and ginger and cook for another 30 seconds. H Chef :: Brenda Kwong Hing Add cooked mien and stir to mix with vegetables. Add the chicken stock, cayenne, soy and pepper. Stir to heat the mien well. Taste for www.mielecaplans.ca seasonings and adjust if necessary. 416.762.2110 Vegetable Spring Rolls</p><p>2 tbsp. canola oil, plus additional for shallow frying 2 carrots, julienne 2 large leeks, light green and white parts, julienne 1 red or yellow pepper 1 cup mushrooms, thinly sliced 3 green onions, julienne 1 tbsp. chopped garlic 1 tbsp. chopped ginger 1 small red chili, finely chopped ¼ cup hoisin sauce Fresh ground pepper to taste ½ cup cilantro, chopped ¼ package thin rice vermicelli, soaked in hot water and drained well 1-package spring roll wrappers 1 egg lightly beaten</p><p>Heat a wok over high heat. Add oil and swirl to coat the pan. Add carrots and stir-fry for a minute, add leeks and yellow pepper and stir fry for a minute. Add mushrooms and stir fry a minutes. Add green onions and cook for another 30 seconds. Add in garlic, ginger, and chili and cook another minute. Stir in hoisin sauce and mix well. Season with pepper. Remove from heat and mix in cilantro and vermicelli. Let cool completely</p><p>On a clean kitchen towel, lay out 2 or 3 spring roll wrappers. Keep the others under a damp towel to prevent drying. Place about a ¼ cup of the filling into the middle and roll up the wrapper from point to point. Brush a bit of egg onto the sides and end. Fold end in and roll the rest of the way to completely contain the filling. Repeat with remaining filling and wraps</p><p>Fill a medium saucepan with about 3 inches of canola oil. Bring to 350 degrees. Add a few spring rolls at a time and cook until they are golden brown in colour, about 3-4 minutes. Drain on paper towel</p><p>Serve with your favourite dipping sauce</p><p>Makes approx. 28 pieces Orange Scented Chicken Dumpling Soup To make the soup: bring the chicken stock to a boil and add vermicelli. Cook until soft, about 3 minutes, reduce heat to low Dumplings: 1 lb. ground chicken 2 green onions, white and light green parts only, finely chopped 3 tsp. finely minced fresh ginger 6 water chestnuts, finely chopped Zest of 1 large orange 2 tbsp. fresh orange juice 2 tbsp. soy sauce Fresh ground pepper to taste 1 tbsp. cornstarch 2 packages wonton wrappers Cup of cold water</p><p>Soup: 6 cups chicken broth 1-package thin rice vermicelli noodles Prepared wontons 1 bunch green onions Soy sauce Sesame oil Fresh Ground Pepper</p><p>To prepare the dumplings, combine all the ingredients except the wonton wrappers and water. </p><p>Lay a wonton wrapper out on a clean kitchen towel. Place a teaspoon of the filling and place it in the centre of the wrapper. Starting with the point, roll up the wonton to the opposite point. Pick up the wonton and turn the point towards you. Place a dab of water at one end and fold the ends together, squeeze tightly together to seal. You should have a dumpling that looks like a tortellini. Continue to make dumplings and place them on a baking sheet. Cover them with a damp towel to keep them from drying out. </p><p>Freeze the wontons you are not using. Freeze in a single layer then transfer to freezer bags. They are good for up to 3 months</p>