Hors d' Oeuvre Triangles

By Tipper1

Ingredients

• Sweet and Sour Sauce:
• Sweet and Sour Sauce
• (recipe follows)
• 1/2 cup Chinese-style thin egg
• noodles, broken into
• 1 -inch pieces
• 2 tablespoons butter or
• margarine
• 4 ounces boneless lean pork,
• finely chopped
• 6 fresh medium mushrooms,
• finely chopped
• 6 green onions, finely
• chopped
• 8 ounces deveined, shelled
• shrimp, cooked and finely
• chopped
• 1 hard-cooked egg, finely
• chopped
• 1-1/2 tablespoons dry sherry
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 40 wanton wrappers
• 1 egg, lightly beaten
• Vegetable oil for frying
• Carrot stick and green onion
• bundle*
• *Tb make vegetable bundle, cut 6- to
• 8 -inch length off top of green onion.
• Place in salted water; let stand at least
• 15 minutes. Tie around small bundle of fresh vegetables.
• 4 teaspoons cornstarch
• 1 cup water
• 1/2 cup distilled white vinegar
• 1/2 cup sugar
• 1/4 cup tomato paste
• Combine all ingredients in small
• saucepan. Bring to a boil over medium
• heat, stirring constantly. Boil 1 minute, stirring constantly.

Details

Servings 40

Preparation

Step 1

1. Prepare Sweet and Sour Sauce;
set aside.
2. Cook noodles according to
package directions; rinse and drain.
3. Heat butter in wok or large skillet
over medium-high heat. Add pork;
stir-fry until no longer pink in center,
about 5 minutes. Add mushrooms and
onions; stir-fry 2 minutes.
4. Remove wok from heat. Add
noodles, shrimp, hard-cooked egg,
sherry and salt and pepper; mix well.
Spoon 1 tablespoon pork mixture
across center of each wonton
wrapper. Brush edges lightly with
beaten egg. Fold in half, making points
meet to form triangle; pinch edges
slightly to seal.
5. Heat oil in wok or large skillet to
375°F. Add 4 to 6 rolls at a time; cook
until golden and crisp, 3 to 5 minutes.
Drain on paper towels. Serve with
Sweet and Sour Sauce.