Jeremy Pang served up tasty wontons with tofu and dried shiitake mushrooms in chilli broth on Jeremy pang’s Asian Kitchen.

The ingredients for the Filling are: 1 garlic clove, 1 spring onion, a large handful of coriander, plus extra to garnish, 10–15 Chinese chives, 3 dried shitaake mushrooms, drained and soaked, 2 leaves Chinese leaf / sweetheart cabbage, 150g fresh firm tofu, 6 Tbsp panko breadcrumbs and 20 readymade wonton pastries.

For the chilli broth: 200ml fresh vegetable stock, 1 Tbsp Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce, 1 Tbsp Lee Kum Kee Seasoned Rice Vinegar and 2 tsp Lee Kum Kee Chiu Chow Chilli Oil.

See recipes by Jeremy in his book titled: Jeremy Pang’s School of Wok: Delicious Asian Food in Minutes available from Amazon now.