Sorry guys – its not at one of SF’s many restaurants, but at the Casa de Ley! When we get together over a mountain of meat, only good things can come from it.
YOU NO WRAP, YOU NO EAT! My parents make the wonton filling with minced pork and shrimp, dried shiitake mushrooms, and chopped woodear fungus. The mushrooms lend flavor, while the woodear gives each bite a delightful crunch.
A perfect wonton.
The wonton soup base. Dad boils down shrimp shells and dried shiitake mushrooms to make a simple broth. He pours this over soy sauce, hoisin, sesame oil, chopped green onions, and minced cilantro, resulting in a light and flavorful MSG-free broth.
Ah, the perfect bowl of wonton soup. At my house, we do this in a huge communal bowl in the middle of the table and everyone serves themselves. There are hardly any leftovers by the time we are done!
This dry noodle dish is intensely flavorful, but deceptively simple. My dad boils some ready-cooked egg noodles, drains them, and tosses them in a wok with toasted sesame seeds and chopped green onions. Hoisin & soy are added to create this super fragrant noodle. You can toss this into your soup for wonton mein, but i like to eat them dry – the flavor is so good!
