What’s For Dinner Tonight – Mushroom Cashew Wontons in Vegetable Wok Soup

Hey KS Fans,

I have been in Asian mode lately – and have been giving my WOK a real workout. Here is another great way to use your wok – for A SOUP! – I recently purchased a new WOK at Kohls – because my handle just broke on my sorely overused and abused one the other night. So I broke it in today making this delicious soup for dinner.

FYI – Tonight instead of using raw steak – I used some of the left over roast from Shabbat that I had and just sauteed it up with the rest of the vegetables before adding my broth – and YUM – it really came out terrific! A great way to use leftovers if you have them.

Happy Cooking!


Vegetable WOK SOUP with Mushroom Cashew Wontons

I love making this soup, it is real more a meal than a soup, and is a great dish to make when you need something to serve for a lot of people, but don’t want to spend too much time patchking. Because I am an over zealous mushroom buyer, many times I have an overflow of mushrooms that need to be used up before they go bad, so I make these wontons in advance and freeze them. These wontons are delicious in this soup, or even boiled like a ravioli and paired with a simple alfredo or tomato sauce.

For Wontons:
2 packages button mushrooms, sliced
1 package shredded carrots
½ cup cashews
12-15 wonton wrappers
Kosher salt and black pepper to taste
1 tsp. Garlic Powder
For Soup:
2 lb. sliced steak
2 Tbsp. olive oil
1 onion, diced
2 red peppers, diced
1 eggplant, cubed

2 stalks scallions, sliced
Kosher Salt
Black Pepper
1 tbsp. Cilantro
1 tsp. Ginger
3 cloves whole garlic
1 tsp. Ground mustard
Pinch cayenne pepper
2 tsp. sesame oil
2 cups vegetable broth

In a food processor, combine 1 ½ cups sliced mushrooms, ½ cup carrots, cashews, salt, pepper, and garlic powder. Lay out one wonton wrapper, lightly go around the edges with a small amount of water. Put a small mound of the mushroom mixture in the middle, folding the wonton in half forming a triangle. Set aside.

In a wok heat 1 tablespoon of olive oil, add the steak, sautéing until cooked ( about 6 minutes). Add the eggplant and sauté until soft (about 4 minutes). Remove from pan.

Heat the remaining olive oil and sesame oil in the wok. Add the onions, and spices, sautéing until soft (about 4 minutes). Add ¼ cup vegetable broth to deglaze the pan. Add the mushrooms, peppers, and carrots until softened.

Pour in 1 ¾ cups of vegetable broth and 6 cups of water. Let it come to a simmer and add the meat, eggplant, scallions, and wontons to the soup. Bring to a boil. Serve garnished with Chinese noodles.







Grocery List
Mushrooms, carrots, cashews, red peppers, onion, eggplant, steak, scallions, olive oil, sesame oil, vegetable broth, wonton wrappers, garlic powder, ginger powder, cilantro, ground mustard, cayenne pepper



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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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