VEGETABLE WON TONS WITH CHILL I OIL

Serves: 4 Preparation: 20 minutes Cooking: 40 minutes

INGREDIENTS

Vegetable oil 2 garlic cloves, peeled and finely chopped 30g ginger, peeled and finely chopped 4 spring onions, white parts finely chopped, green parts sliced 1 carrot, peeled and finely chopped 200g rainbow chard, stalks finely chopped and leaves shredded 1 tsp cornflour mixed with 2 tbsp vegetarian oyster sauce until smooth Light soy sauce, to taste 4 tbsp Chinese roast chilli oil 1 tbsp Chinkiang black rice vinegar 1 tsp toasted sesame oil 32 wonton wrappers 1.5l vegetable stock

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Heat a little vegetable oil in a wok over a high heat, add the garlic, ginger and spring onion whites and stir-fry for a couple of minutes. Add the carrot and stir-fry for 2-3 minutes. Add the chard stalks and stir-fry for a couple of minutes, then add the chard leaves and stir-fry until the leaves start to wilt. Stir in the cornflour and oyster sauce mix, season with soy sauce and cook until thickened. Remove from the heat and leave to cool.

Combine the chilli oil, rice vinegar and sesame oil in a small saucepan and bring to a simmer, then remove from the heat.

Line a baking tray with greaseproof paper. To form the wontons, take a small spoonful of the vegetable mixture and place in the centre of a wrapper. Lightly moisten one edge with water, then fold one tip of the wrapper over to meet the opposite tip to form a triangle. Press the edges together to seal. Working along the longest edge, wrap the opposite corners around your little finger to meet, then pinch together. Place on the tray.

Bring the stock to the boil in a pan. Add the wontons, in batches, and cook for 2-3 minutes. Serve with a little stock.

Reheat the chilli oil mix, spoon over the wontons and scatter over the spring onion greens to garnish.