24 uncooked won ton noodles (You can find these in the fruit and vegetable section of your super market)
1/2 pound ground pork
1/4 cup chopped scallions
1 Tbs. oyster sauce (found on the oriental isle)
1 Tsp. cornstarch
Cook pork on medium heat until completely cooked. Add oyster sauce, scallions, and cornstarch and stir to coat. Place a small teaspoon full of meat into the center of the won ton. Fold it in half, creating a triangle. Moisten the edges with water and then press to seal. Pull each side corner of won ton downward. Set won tons aside. You can also make this soup quickly by adding frozen already assembled pot stickers.
8 cups chicken stock
2 cups thinly sliced vegetables (I used carrots, celery, and green onions. You may want to use water chestnuts too.)
1 Tbs. soy sauce
Sliced Chinese style barbecue pork cut into strips (use as much or as little as you want, this ingredient is optional)
2 hard-boiled eggs sliced in rounds
Bring soup stock to a boil. Add vegetables, soy sauce, and pork. Boil until vegetables are tender but still have a snap to them. Toss in won tons and cook for three minutes. Garnish with cooked eggs and serve immediately. (Serves 8)
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