Name: Vegetable gow gees with miso dipping sauce
Cook time: 70 min
Total time: 70 min
Ingredients: 2 teaspoon peanut oil; 2 clove garlic, crushed; 5 centimetre piece fresh ginger (25g), grated; 1 fresh small red thai chilli, chopped finely; 150 gram oyster mushrooms, chopped finely; 2 carrots (140g), chopped finely; 3 green onions, sliced thinly; 1/2 cup (40g) bean sprouts; 100 gram soft tofu, chopped finely; 227 gram can water chestnuts, drained, chopped finely; 1/4 cup finely chopped fresh coriander; 28 gow gee wrappers; Miso dipping sauce; 1 tablespoon white miso paste; 1 tablespoon japanese soy sauce; 1 tablespoon lime juice; 1 green onion, sliced thinly; 2 tablespoon water

Ingredients

2 teaspoon peanut oil

2 clove garlic, crushed

5 centimetre piece fresh ginger (25g), grated

1 fresh small red thai chilli, chopped finely

150 gram oyster mushrooms, chopped finely

2 carrots (140g), chopped finely

3 green onions, sliced thinly

1/2 cup (40g) bean sprouts

100 gram soft tofu, chopped finely

227 gram can water chestnuts, drained, chopped finely

1/4 cup finely chopped fresh coriander

28 gow gee wrappers

Miso dipping sauce

1 tablespoon white miso paste

1 tablespoon japanese soy sauce

1 tablespoon lime juice

1 green onion, sliced thinly

2 tablespoon water

Method

1.Heat oil in large frying pan; cook garlic, ginger and chilli until fragrant. Add mushrooms, carrot, onion, sprouts, tofu and chestnuts; cook, stirring occasionally, about 5 minutes or until vegetables soften. Remove from heat; stir in coriander. Cool 10 minutes.

2.Place 1 level tablespoon of the mixture in the centre of each wrapper. Brush edges with a little water; fold wrapper over to completely enclose filling, pressing edges together to seal.

3.Place gow gees, in single layer, about 1cm apart in baking-paper-lined steamer fitted over wok of boiling water; steam, covered, about 10 minutes or until gow gees are heated through.

4.Meanwhile, combine ingredients for miso dipping sauce in small bowl.

5.Serve gow gees with dipping sauce.

Women's Weekly Food