Hey!! SO you know those facebook videos that show recipes and video is only like 55 seconds long and the final image is this beautiful creation and you’re like wait…..let me rewind how did they do that? No? …Not at all? lol Ok well i saw this recipe, but when i pieced it apart I actually did not like it. So I wanted to modify it and make it my own…add different spices, flavorings and seasoning.
I have always loved ALLLLLLLL types of soup and stews and this just gave me an opportunity to work with different/asian flavors. And I almost never make Asian inspired dishes… but this one was actually pretty delicious!!!
Of course since this is won ton soup, you want to make sure your won tons are ON POINT!
prep time: 20 mins| cook time: 20 minutes| total: 40 minutes
- 10 oz. baby bok choy or similar green vegetable
- 6 cups good chicken stock ( I used swansons)
- 3-4 mushrooms sliced
- crushed red pepper for spice (optional)
- 1 cup of scallions ( i really like scallions)
- salt and pepper to taste
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 1/2 LB of wild cause shrimp (optional)
- 1 cup ground pork
- 2 1/2 tablespoons sesame oil
- 4-6 white mushrooms
- 2-3 tablespoon seasoned soy sauce
- ½ teaspoon salt
- 1 pack wonton skins
- 1 egg for egg wash
- 1 egg for meat mixture
- 1 cup of snap peas for garnish (optional)
- 1 bunch of scallions
- White pepper and salt to taste
Ingredients set up
Finely diced scallions (2-3), pork, mushrooms, 1 egg, salt and black pepper to taste, sesame oil and soy sauce.
Roll into a small one inch ball. Use a brush, dip in beaten eggs for an egg wash. I used one egg for this process.
Bring all the points together and careful pinch to seal with finger tips.
You may need more counter space!
And we are ready to start the soup!!!
Add chicken stock. Make sure you wash the bok choy, chop coarsely, add more scallions, and mushrooms. I also added crushed red pepper for spice.
Bring to boil. Cook for 10 minutes
Now add your won tons carefully. Cook down for 10 more minutes and cover.
I had extra pork meatballs so i just threw them in the pot as well… my husband wanted more meat lol But this is optional.
I also added some shrimp in the broth, but this is also optional! ENJOY!
I have to admit that this recipe was done as a desperate attempt to utilize all my bits and pieces of romaine before they went bad! lol… I had chicken breasts, onions and only 3 bell peppers… I had to think of something- I wanted to do fajitas but I didn’t have tortilla! lol So…of course, what do we do?…WE IMPROVISE! And how did it come out? Well… see for yourself!
Prep: 5 minutes. Cook: 25 minutes. Total: 30 minutes
- Diced chicken breasts ( 3-4)
- 3 bell peppers
- 1 whole onion
- 1 bottle of your fave teriyaki sauce
- crushed red pepper
- 2 gloves of garlic
- 6 pieces of romaine lettuce washed
In a skillet, drizzle extra virgin olive oil, wait 2-3 minutes to allow the pan to get hot, then add your chicken.
After 5 minutes of sauteing, add your garlic and crushed red pepper.
Once your chicken is browned lightly, remove them and add your bell peppers! Saute for 5 minutes until they’re soft. Don’t forget to add a little salt and pepper.
Now, add your chicken!!
TIME TO ADD YOUR SAUCE!
Cook down for another 15-20 minutes.
Once you’re finished, time to enjoy!