| Ingrédient |
Quantité |
Calories |
| Porc haché 96% maigre 4% gras cru |
300g |
363kcal |
| Racine de gingembre |
15g |
12kcal |
| Oignons, oignons de printemps ou oignons verts (y compris les sommets et le bulbe), crus |
75g |
24kcal |
| Huile, sésame, salade ou cuisson |
4.5g |
40kcal |
| Bouillon, poulet, fait maison |
1000g |
360kcal |
| Sauce soja à base de soja (tamari) |
18g |
11kcal |
| Chou, cru, chinois (bok choy) |
1680g |
218kcal |
| Papiers wonton (y compris les papiers pour nems) |
200g |
582kcal |
Recipe Instructions:
Ingredients:
• 200g wonton wrappers
• 300g ground pork
• 2-3 green onions, finely chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 liter chicken or vegetable stock
• 2-3 bok choy, chopped
• 1-inch piece of ginger, sliced
• Salt and white pepper to taste
Instructions:
1. In a bowl, combine the ground pork, green onions, soy sauce, and sesame oil. Mix well.
2. Place a small amount of filling in the center of each wonton wrapper. Fold the wrapper over the filling and seal the edges with water.
3. In a large pot, bring the chicken or vegetable stock to a boil. Add the ginger slices.
4. Carefully drop the wontons into the boiling stock. Cook for about 5 minutes, or until the wontons float to the surface and are cooked through.
5. Add the chopped bok choy and simmer for another 2-3 minutes until tender.
6. Season with salt and white pepper.
7. Serve hot.
