Cooking with soy meats will allow you to make your favorite dishes the vegetarian way, and should not be intimidating. Soy meats used to be harder to find and were usually only available at a specialty supermarket. Nowadays, many soy meats can be found in the freezer or refrigerator section at your local grocery stores. I encourage you to try different brands of soy products, as they do not all taste alike and you may prefer one brand to another. Gluten free and vegan soy products are becoming easier to find as well.
This dish utilizes soy chicken strips and traditional flavors of Thailand. Serve these won-tons as a side dish with your favorite Pad Thai, or as a sampling appetizer. Enjoy!
Thai “Chicken” Won tons
- 5 soy vegan “chicken” strips (Morning Star or other brand)
- 1/2 c. peanut stir-fry & dipping sauce (San-J or other brand)
- * 1 red bell pepper, chopped
- 1 scallion, chopped
- * 1 TBSP fresh cilantro leaves
- * 1 c. fresh baby spinach
- *1 carrot
- 2 TBSP olive oil
- 20 won-ton wrappers
- dijon mustard for dipping
Heat 1 TBSP of olive oil in a wok or skillet over medium heat. Add the chicken strips and cook for 5-7 minutes or until golden brown. Remove from the heat and place the chicken strips in a bowl with the peanut sauce. Marinate for 10 minutes.
In a food processor, blend the carrot, red pepper and spinach until finely chopped. Using same skillet or wok, saute the chopped vegetable mixture for 5 minutes. Remove from heat.
In a food processor, blend the chicken strips until finely minced.
Mix the minced chicken, sauteed vegetable mixture, chopped scallion and cilantro in a bowl.
Lay 20 won-ton wrappers flat on the counter or other surface. Spoon 1 tsp of the mixture into the center of each won-ton wrapper. Using a small bowl of water, lightly wet your finger tip and moisten all edges of the won-ton. Fold the won-ton on the diagonal, making a triangle shape. Lightly wet the opposite edges and fold into the center of the won-ton. Continue process until you have filled and sealed all 20 won-tons.
Using a steamer, steam won-tons for 5 minutes over bowling water. If you prefer crispy won-tons (I do), heat the remaining 1 TBSP of olive oil in the wok or skillet and pan fry the won-tons for 5-7 minutes, turning once.
Serve with djon mustard or your favorite dipping sauce.
Yield: 20 won-tons
*items from Midwest Vegetarian garden