P.F. Chang's China Bistro Red Sauce Wontons

Won Ton Filling

1/2 pound shrimp, washed, peeled, deveined and finely minced

1/4 pound pork, trimmed, finely minced

2 tablespoons carrot, finely minced

2 tablespoons green onion, finely minced

1 teaspoon fresh ginger, minced

2 tablespoons oyster sauce

1/4 teaspoon sesame oil

Green onions to garnish

Cilantro leaves to garnish

Sauce

1 cup soy sauce

1 ounce white vinegar

1/2 ounce chile oil

1/2 teaspoon chile paste

1 ounce granulated sugar

1/2 teaspoon fresh garlic, minced

Sesame oil to taste

1 cup chicken stock

Combine shrimp and pork mixtures. Make sure the mixture is smooth and not lumpy. If you have a food processor, use it for the mix. With a small spoon, place a pea-size mound of meat mixture into the won ton skin. Moisten the top and bottom corners. Fold over and seal. Place on a plate, cover and place in refrigerator until ready to serve.

2 minutes or until won tons float to the surface. Cook until skins are soft. With a strainer, remove won tons into soup bowl. Mix; sauce well. Heat the sauce briefly or keep it hot by the steamer. Remember to mix sauce well before you ladle it over the won tons, then ladle

1 ounce of sauce over the won tons.

Garnish with green onions and cilantro and serve.

Servings: 4