Plum Sauce

In a non-reactive saucepan, combine the brown sugar, vinegar, mirin, tamari, star anise, cinnamon stick, cloves, cardamom, bay leaf, the garam masala (if using), and water. Bring to a simmer over medium-high heat and immediately remove from the heat. Set aside for 10 minutes.

Strain the syrup through a fine sieve into a bowl, discard the spices, and return the syrup to the saucepan. Add the plums and bring to a simmer over medium heat. Cook, stirring occasionally, for about 25 minutes, until the mixture begins to thicken. Set aside to cool.

Transfer the sauce to a blender or food processor and puree until nearly smooth, some small pieces of plum should still be visible. Set aside.

Wontons

In a large nonstick skillet or wok, heat the oil over medium-high heat. In quick succession, add the garlic, ginger, zucchini, carrots, peppers, celery, and mushrooms and stir-fry, tossing, for 2 to 3 minutes, just until the vegetables start to soften. Add the scallions, cabbage, and sprouts and stir-fry for about 1 minute, until all the vegetables are well mixed. Add the tamari and toss briefly. Add the arrowroot mixture and broth and stir-fry for 2 to 3 minutes, until the mixture thickens. Transfer to a large plate and let cool.

Preheat the oven to 375F/190C. Lightly spray a baking sheet with vegetable oil.

Lay 7 or 8 wonton wrappers on a work surface and brush each one with egg white substitute. Mound 1 tablespoon of the vegetables in the center of each and fold the wrapper diagonally over the vegetables to make a triangle. Press the edges together to seal and transfer to the baking sheet. Continue until you have 32 wontons.

Generously spray the tops of the wontons with vegetable oil spray. Bake for about 15 minutes, until crisp and lightly golden.

Serve immediately with the plum sauce.