Sunday, June 20, 2010

Pork Wonton Soup with Bok Choy and Mushrooms

The CSA is bumpin' these days, bringing tons of greens (lettuce, swiss chard, bok choy, kale), green onions, fruit (cherries, blueberries, red currants), and veggies (squash, tomatoes, green beans, peas). We have so much, I still have veggies left over from last week... the bok choy in particular needed to be used up, as well as some mushrooms.

This Emeril wonton soup recipe (Emeril doing Asian? Hmmm... well, we'll try it) called for many of the ingredients I needed to use up. Emeril didn't let us down... this recipe was really good. Making the pork wontons was somewhat time consuming, but grab a friend and create an assembly line and you'll be good. I was nervous the wontons would split open in the broth due to shoddy construction, but luckily they held up beautifully.
I added a squirt of Sriracha to the broth, skipped the bamboo shoots in favor of extra bok choy, and used regular white button mushrooms rather than shittake. The broth was flavorful, but delicate and aromatic- gingery and garlicky. The wonton filling was awesome- spicy, garlicky and oniony.
I would definitely make this again- it was a big hit. You could easily switch up the ingredients (used ground chicken or turkey in place of the pork, switch up the veggies)- the basic flavors are pretty delicious and flexible.

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