Yield: 24 servings. Wontons: 8 oz. crimini or white mushrooms, coarsely chopped 3 medium avocados, ripe but firm, cut into tiny dice ¼ cup medium sherry wine 3 Tbsp. soy sauce ½ cup finely chopped green onion (white and pale green only) 1 Tbsp. + 1 tsp. fresh lemon juice 1 Tbsp. + 1 tsp. Asian (toasted) sesame oil ½ Tbsp. cornstarch ½ Tbsp. freshly grated ginger ¼ tsp. salt 1 egg beaten 72 thin wonton wrappers Soup: 4½ qt. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.