Soup: 1 skinless chicken breast, sliced into 1/4-inch strips 1 tablespoon minced garlic 1 tablespoon vegetable oil 4 (14-ounce) cans chicken stock 2 tablespoons light soy sauce 1 tablespoon sesame oil 2/3 cup Chinese barbecued pork, thinly sliced 1 (4-ounce) jar sliced water chestnuts 1 (4-ounce) jar bamboo shoots 1/2 (12-ounce) bag frozen vegetable stir-fry mix (snap peas, carrots, and mushrooms)
Wontons: Combine the first 5 ingredients in large bowl and mix together thoroughly. Place 1/2 teaspoon of filling in the center of each wonton wrapper. Moisten the sides of wrapper with water and then fold diagonally in half to form a triangle. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape. Set aside.
Soup: In a soup pot, saute the chicken strips and minced garlic in the vegetable oil. Add the chicken stock, soy sauce, sesame oil, and barbecue pork. Simmer for 15 minutes on medium heat. Add the dumplings and cook for another 10 minutes. Drain the bamboo shoots and water chestnuts; add to soup pot. Add the frozen vegetables and simmer for another 10 minutes.
