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For Wontons:
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Heat a large non-stick skillet over medium-high heat until hot.
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Add ginger root, soy sauce, 1 tablespoon sesame oil, sherry, beaten egg, minced flat-leaf parsley, garlic powder, 4 thinly sliced scallions, salt and pepper to taste.
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Continue cooking 3 to 5 minutes.
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Add the cooked chopped shrimp.
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Remove from heat, mix thoroughly& allow to cool slightly.
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Place a small amount of water into a small bowl to use for sealing the wontons.
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Place a tablespoon or more of the filling into the center of each wrapper.
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Moisten edges with water, fold up corner of wrapper over the filling and press firmly to seal. It will look like a triangle.
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Hold filled wonton by the tip with the longest side down.
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Gently wrap corners around filled part, moisten with water and gently pinch to seal.
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The finished wonton resembles a nurse's hat.
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Set wontons aside on an oiled plate & continue with remaining wontons.
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The reason for oiling the plate is to prevent wontons from sticking.
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FOR THE SOUP:
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Soak black mushrooms in warm water for about 20 minutes. Discard stems.
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Place the chicken broth & 2 tablespoons of sesame oil into a large pot and bring to a light boil.
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Add sliced water chestnuts, baby corn, bok choy and black mushrooms. Let resume boil.
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5 minutes before serving add the brocoli, mushrooms, shrimp.
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1-2 minutes before serving add the snow peas, 1/2 of the chicken, 1/3 of the barbecue pork and add the wontons one at a time so they do not stick together. Allow the heat and serve immediately.
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Ladle soup into individual large soup bowls with as many wontons per person as desired.
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Top with remaining strips of pork, strips of chicken, as many whole cooked shrimp as desired, and several slices of hard-boiled egg.
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Garnish with sliced and cut up pieces of scallions & Italian flat-leaf parsley on top and serve.
