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!
This was my first time experimenting with Thai chiles and ginger. It was refreshing cooking with so many different herbs and spices. The marinade really gave the ribs such a sweet, spicy Thai flavor. I highly recommend if you want something different as oppose to the basic BBQ style ribs! I will do this recipe again, it was THAT delicious. And the awesome thing about this marinade and herb dipping sauce is that it can be used with chicken, or even beef!
Prep time: 10 mins|Marinade: refrigerate for 5 hours| Bake: 40 mins
- 1/2 cup of sliced shallots
- 2 cups of scallions, coarsely chopped
- one 3-inch piece of fresh ginger, sliced
- 6-8 Thai chilies chopped ( red or green, or both)
- 8 cloves of garlic
- 1 cup of chopped cilantro
- 1 cup of soy sauce
- 1 cup of Thai or Vietnamese fish sauce
- 1 teaspoon of salt
- 1 teaspoon of fresh cracked black pepper
- 4lbs of pork spare ribs, or you can use chicken wings or beef steak.
Directions: Combine all ingredients together. Insert ribs in a large zip loc bag, and pour ingredients in the bag, massaging the bag to make sure all the ingredients are swimming happily together! Refrigerate for 5 hours.
THAI-CHILE HERB SAUCE
This sauce can be made while the ribs are marinating. This sauce will last up to a week in the fridge as long as it is sealed. This sauce is also finger-lickin good!
- 6-8 whole Thai chiles
- 1 tablespoon of chopped scallions
- 2 tablespoons of cilantro
- 1 cup of Thai or Vietnamese fish sauce
- 1/3 cup of fresh lime juice
Toast the chiles in a pan for about 30-45 seconds. Remove chiles and allow them to cool.
In a blender combine all ingredients, including chiles. If you need to add a little more liquid, I suggest adding a drizzle of soy sauce, it really gives the sauce a nice balance. And that is it!! Easy, simple and delicious!
Once your sauce is finished, refrigerate. Pop the ribs in the oven after marinating for 5 hours..Cook at 350 degrees for 40 minutes. They will be nice and juicy, then pour your sauce over your ribs or use it as a dipping sauce! And ENJOY!
This is probably my favorite recipe that involves stuffing pork! LOL. Its so herbaceous, juicy, and savory. When my husband and i sit down at the table, we usually talk, but not with this meal! It was completely silent, all you heard was chewing and forks clinking against the plate!!! It’s safe to say this was a winner winner pork dinner ! 🙂
Prep: 20 min. Bake: 50 min
- 1 pork tenderloin (3/4 to 1 pound)
- 1/4 teaspoon of salt
- 1/8 teaspoon of pepper
- 1/2 cup of parsley
- 2 tablespoons of garlic herb seasoning
- 1 pkg of stuffing ( your preference, I like pork flavored stove top stuffing for this dish)
- 1/2 cup of chopped onion
- 1 tablespoon of sage
- 2 tablespoon of water
- 2 cups of water
- 2 strips of bacon
1. To prepare the pork make a lengthwise slit about three-fourths ( 3 slits) of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; season with salt, pepper and garlic herb seasoning and set aside.
2. In a small skillet or pot, saute onion in butter and sage. Add your box of stuffing with 2 cups of water.
3. Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Roll tightly, pressing stuffing firm against pork until a nice log is formed.Place in a roasting pan or rack. I wrapped my loin with 2 strips of bacon sliced in half (long ways) to keep everything together but you can also use baking string to keep it together.
4. Bake, uncovered, at 350° for 50-60 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 4 servings.
While your meat is cooking, now it is time to make those carrots!
- 3/4 lb baby carrots
- 2 tablespoons of honey
- 1/2 cup of chopped Italian parsley
- 2 tablespoons of butter
DIRECTIONS: In a pan combine carrots and butter and saute for 10 minutes. Add honey and cover and stir on low for 5 minutes. Then add parsley, mix together and cook for another 5 minutes or until carrots are softened but still have a nice bite to them.
Once the Tenderloin is finished, let it rest for 5 minutes. Then carefully slice.
Put it all together on a plate, and ENJOY!