We really love this recipe. This is the one time in our kitchen when Celeste is the sous chef and does the prep.
Even with gathering the ingredients from the pantry, refrigerator, and freezer this recipe only takes 30 minutes start to finish.
The chopping takes about 15 minutes, and the cooking takes about 15 minutes.
We use fresh ingredients, except for the wontons which are frozen.
Some of the ingredients are from our Neighborhood Walmart, and the rest are from Central Market. We use home made chicken stock, but any low sodium chicken stock will work.
Serves two people with enough left over for a lunch.
The picture shows noodles, but we don’t use these any more. The wontons are enough.
3t Sesame oil (Divided)
2ea Scallions (chopped and separated green and white)
2cloves Garlic (small)
2/3t Grated ginger root
2/3C Fresh shitake mushrooms (Remove the stems and slice)
4C Chicken stock
2ea Baby bok choy chopped into 1 inch pieces
20ea Frozen wontons or potstickers
1T Soy sauce
1T Dry sherry or mirren. (Doesn’t have to be expensive, but should be for drinking, not cooking sherry)
Drizzle Chili oil (optional)
Process
Approximately 2t sesame oil in a large pot
Medium heat until shimmering
Add the white parts of the scallions, garlic, ginger, and mushrooms
Stir constantly until the mushrooms have softened (about 4 minutes)
Pour in the chicken broth and bring to a boil
Add the baby bok choy and the frozen wontons
Reduce the heat to a gentle bubble and cook for about 5 minutes until the baby bok choy is wilted and the wontons float to the top and are heated through.(cut one open and check the heat if you need to)
Remove from the heat and add the green parts of the scallions, 1t of sesame oil, 1T of soy sauce, and 1T of dry sherry.
Ladle into a bowl and add a drizzle of chili oil if desired. (be very careful with the chili oil. It is hot, and too much could spoil the soup)
Mad Dog and Celeste's Recipes 