Serve with: Egg and Radish Salad — Finish with: Strawberry Rhubarb Compote
- Portion size 4 servings
Ingredients
Method
In large saucepan, bring stock and 2 cups (500 mL) water to boil. Cut bok choy lengthwise into quarters; add to stock. Add mushrooms; reduce heat, cover and simmer for 10 minutes.
Add wontons; cook over medium-high heat, covered, until wontons float to surface, about 4 minutes.
Add bean sprouts, carrot, green onions and coriander.
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Nutritional facts <b>Per serving:</b> about
- Sodium 1185 mg
- Protein 14 g
- Calories 228.0
- Total fat 5 g
- Cholesterol 12 mg
- Saturated fat 1 g
- Total carbohydrate 32 g
%RDI
- Iron 25.0
- Folate 39.0
- Calcium 9.0
- Vitamin A 58.0
- Vitamin C 32.0
