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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (1255g) Recipe makes 4 servings |
||
| Calories 366 | ||
| Calories from Fat 64 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.2g | 11% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 14mg | 4% | |
| Sodium 1880mg | 78% | |
| Potassium 2571mg | 73% | |
| Total Carbohydrate 55.5g | 18% | |
| Dietary Fiber 9.5g | 38% | |
| Sugars 16.2g | ||
| Protein 25.7g | 51% | |
Ingredients
- 20 wonton wrappers, pre-made
- 6 cups chicken stock
- 4-6 baby bok choy, whole,quartered lengthwise
- 1/2 cup carrot, julienned
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon sesame oil
Directions
1
Bring a pot of water to a boil.2
Add the wontons and cook for about 4 minutes; drain.3
In a medium soup pot, bring the chicken stock to a boil.4
Add the carrots and baby bok choy; cook until the vegetables are tender-crisp, 2 to 3 minutes.5
Add the sesame oil, salt, white pepper, and cooked wontons.6
Cook until they are heated through.
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