To my fellow Spiral Path friends this is a great way to use up the bok choy we got last week and this week. This recipe is so easy and I got my inspiration from SkinnyTaste and made a few tweaks.
6 cups low sodium chicken or vegetable stock
1 inch piece of fresh ginger or frozen ginger-see below
**I freeze my ginger then grate it. I only grate it for about 20 seconds and use maybe 1/2 an inch. Be sure to scrap the back of the hand grater I don’t love a lot of ginger. Feel free to use more if you love the flavor**
1 garlic clove- minced or grated
1 bunch of bok choy- chop off a little from the top and chop of the bulb at the bottom so they look like this
1 container of sliced shiitake mushrooms
15 mini frozen wontons
1 tablespoon soy sauce
4 dashes of sesame oil
Diced scallions for serving
Bring stock to a boil add grated ginger and garlic and cook for 3 minutes. Add bok choy and cook another 5 then add mushrooms and cook 2 more. Add wontons and do not cook for more than 2 minutes.
Remove from heat add soy sauce and sesame oil. When serving add diced scallions.