Recipe - Spinach-Mushroom-Quiche

10 ounce Fresh spinach
1 tablespoon Peanut oil
1 Garlic cloves; minced
One fourth cup Onion; minced
10 Water chestnuts; minced,
rinsed
; drained
1 pound Wonton wrappers; (about 60)
Salt & pepper; to taste

Wash the spinach thoroughly and trim any tough stems. Drain, then dry with
paper towels or a salad spinner. Coarsely chop and set aside.

Place a wok over mediumhigh heat. When it begins to smoke, add the peanut
oil, then the garlic and onion. Stirfry 30 seconds. Add the spinach and
water chestnuts and stir fry until the spinach is dry, about 3 minutes.
Transfer the vegetables to a bowl and season with salt and pepper.

When the filling has cooled slightly, form the won tons. Dip you fingers in
warm water and moisten the entire surface of a wrapper. Place 1 teaspoon of
filling in the center of the wrapper and fold it in half. Press the edges
to seal. Bring the ends together and moisten with water; press to seal.
Cover and set aside the finished won tons while shaping the remainder.

Cook the won tons following the directions in the recipe either in
boiling water or soup stock until they are just tender, or deepfry them in
3 to 4 cups of peanut oil until golden brown, about 3 minutes on each side.

NOTES : Makes 60 won tons. Won tons may be frozen after being shaped. Place
on cookie sheet with sides not touching in the freezer. When completely
frozen place in plastic air tight bag.

http://www.barronspecialties.com/recipes.htm

MC formatted by Barb at PK using Buster & SNT on 6/14/98

Recipe by: Joanne Hush, Classic Chinese Cooking, pg 186

By Barb at PK abprice@wf.net on Jun 15, 1998, converted by MM_Buster
v2.0l.