Categories: Appetizers, Foreign 
      Yield: 24 servings 
  
  1 1/2 tb Sesame seed oil 
      1    Black or red pepper 
    1/2 lb Flounder filet, cubed 
  1 1/2 ts Chicken bouillon 
      2    Garlic, minced 
  1 1/2 tb Water 
    1/2 c  Cabbage, chopped fine 
      1 ts Cornstarch 
      8    Scallions, chopped 
      2 qt Stock or water 
      4    Mushrooms, chopped 
      2 ts Lemon juice 
  
  Servings: 24 
   
  1. Heat 1/2 ts sesame oil in wok over low heat. 2. Add flounder cubes 
  and garlic and simmer for 5 minutes. Remove. 3. To wok add rest of 
  oil and cabbage and scallions. Stir-fry three minutes. 4. Push 
  veggies to side of wok.  In center well add mushrooms and lemon 
  juice. Stir-fry one minute. 5. Return flounder. Add pepper and 
  bouillon.  Blend. Simmer two minutes. 6. Mix cornstarch and water til 
  blended well. 7. Add to flounder mixture in wok.  Blend. Simmer til 
  thickened. 8. Remove fish filling from wok to bowl. 9. Assemble won 
  tons and boil.