This simple and delicious recipe tastes like take-out but comes from your own kitchen.
Recipe and photograph by Kimme Hargrove
2 tablespoons vegetable oil
4 cloves garlic
1-2 tablespoons ginger, grated
3 green onions, sliced into 2-inch lengths (separate white part from greens, and save greens for garnish)
4 ounces mushrooms (preferably shitake), sliced
5 cups chicken broth
4 cups bok choy (or baby bok choy), split and chopped into 1-inch pieces (cut base off if using regular bok choy)
2 tablespoons soy sauce
About 20 frozen wontons (pork, chicken or vegetable)
Salt, to taste
Heat oil in a large pot on medium heat. Saute garlic, ginger and white parts of the onions for about 2 minutes, stirring and taking care to not burn the garlic.
Add mushrooms, and saute for another 4-5 minutes until softened and slightly browned. Add chicken broth, and bring to a boil. Add bok choy, and turn down heat to low. Simmer for 5-6 minutes. Add soy sauce.
Add wontons, and let heat until cooked through, about 3-4 minutes. Add salt, to taste.
Serve hot, garnished with chopped greens from the onions. If desired, douse with a hot chili sauce, such as Sriracha, to kick up the spice.