This dish combines the delicious taste and flavor of wonton soup with the convenience of a casserole and with the added crunch of chow mein noodles
Portion size6 servings
Credits :zoe morris
Ingredients
Method
Preheat oven to 350 deg.F (175 C.) Grease a 3quart casserole with 1 Tbsp. of the butter. Place the vegetable oil into a large, non stick pan and heat to medium. Add the garlic and stir fry for one minute. Add the mushrooms and stir fry for two minutes. Add the vegetables and stir fry, gently, just until they are heated through Add the bean sprouts and bok choy and stir fry just until wilted. Add the water chestnuts and green onions and toss gently to distribute. Turn the mixture into the casserole. Layer the wontons over the vegetables, pushing them down a little. Into the non stick pan, pour the chicken broth, wine and soya sauce and heat until steaming. In a small bowl, knead the rest of the butter and the flour until combined. Stir the butter/flour paste,teaspoon by teaspoon into the hot liquid and heat, stirring until slightly thickened. Pour the sauce over all in the casserole. Cover tightly with foil and place in the oven for 45 minutes. Remove foil and sprinkle with the noodles and bake another 15 minutes. If desired, sprinkle with sesame seeds and serve or serve sesame seed alongside. NOTE; If wontons are not available in your area, you may substitute with ravioli or tortellini
