Get flash to fully experience Pearltrees
1 pkg. Wonton skins 1/2 lb. fresh ground pork 3/4 lb. fresh shrimp shelled, deveined, minced 4 dried mushrooms, soaked to soften and minced 8 water chestnuts, minced 2 scallions finely chopped 2 tbsp. soy sauce 1 lg. egg beaten 1 tbsp. sherry 1 tsp. sesame oil 1 tbsp. cornstarch
Save to your Collections Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!).
It is no secret that I have an obsession with Chinese cuisine. The place that started it all was a local Chinese buffet here in Michigan.
...and will be married soon.
This Mark Bittman creation has been circulating all over the tweet-blogging interscapes the last couple weeks ( here and here ), and I drooled every time I saw it.