Warm up with this homemade version of a Chinese take-out favourite.
4 cups (1 L) chicken stock
2 heads baby bok choy
2 cups (500 mL) sliced mushrooms
300 g frozen pork wontons or frozen shrimp wontons
1 cup (250 mL) bean sprouts
1 carrot, shredded
3 green onions, sliced
1/4 cup (60 mL) coriander or parsley leaves
Add mushrooms; reduce heat, cover and simmer for 10 minutes.
Add wontons; cook over medium-high heat, covered, until wontons float to surface, about 4 minutes.
Add bean sprouts, carrot, green onions and coriander.
approx. per serving
total fat5 g
sat. fat1 g