Monday, March 30, 2009

Bok Choy?!

Jon and I are well into our healthy lifestyle, so today was "relieve the cravings" day. Jon is a very big fan of "Chinese" food. Well, American style Chinese food. I, on the other hand, have been craving soup lately. So I decided to combine the two cravings.

I borrowed a cookbook from a friend of mine this weekend, thanks Kate ;) and found exactly what I was looking for. I tweaked it a bit, but not too much.

For those of you keeping score books, this particular recipe gets an 8 3/4.

Here's to your culinary adventure, friends. Cheers!

Wonton and Shrimp tail soup

7 oz ground pork
14 oz large shrimp, divided and cooked, tails reserved
2 tsp dry white wine or rice wine
2 tsp light soy sauce
1 tsp dark olive oil
1 ½ tsp prepared Chinese 5 spice
Pepper to taste
Round wonton wrappers
5 cups chicken/ham stock
15 ounces bok choy, coarse chopped
1 large scallion, sliced thin

Coarsely chop half the shrimp. Move to a large mixing bowl. To the chopped shrimp, add the pork, wine, soy sauce, oil, pepper, and Chinese 5 spice. Combine thoroughly.

Using a round teaspoon, place 1 tsp of the filling in the center a wonton wrapper. Using a pastry brush, brush the outer edge of the wrapper with water. Pull the edges in to form a small bundle. Repeat until all filling is gone, about 48 wrappers.

Bring a large pot of water to a simmer. Salt liberally. Add wonton bundles. Cook 4-5 minutes. Drain well. Set aside.

Pour stock, shrimp tails, and half the scallion in a large pot. Bring to a simmer. Simmer for 5-7 minutes. Remove tails and scallion. Add to the broth the bok choy, remaining shrimp, and wontons. Simmer 2-3 minutes. Serve immediately with a sprinkle of reserved scallions.

Serves 4

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