Won Tun with Veal

Name: Won Tun with Veal
Cuisine: China
Ingredients: 1 teaspoon grated ginger mixed with 1½ teaspoons Shao-Hsing wine or sherry; 2 teaspoons sesame oil; 1 medium egg; Pinch of white pepper; ¼ pound shrimp, shelled, deveined, washed in salt water, dried, and cut into ¼-inch dice; 1¼ teaspoons sugar; 1½ teaspoons dark soy sauce; ¼ cup bamboo shoots, cut into ¼-inch dice; 2½ tablespoons cornstarch; 1½ teaspoons minced garlic; 1½ cups Chinese chives, or regular chives, washed, dried, with ⅛ inch trimmed off the white end, and cut into ¼-inch dice; ¾ pound ground veal; ¾ teaspoon salt; 1 tablespoon oyster sauce; 1 tablespoon peanut oil

Won Tun Ngau Jai Yuk

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

My variation of the traditional won tun is one made with fresh ground veal. The Chinese name for these means “won tun made with meat from the baby cow.” In it I replace the scallions and water chestnuts with fresh chives and bamboo shoots. While the texture of the won tun are similar, their taste is very different and very delicious.

Ingredients

Asia
China
Cantonese
Guangdong Province
Main course

Ingredients

Method