.After all those lovely comments you left over the past two days I really feel like I should have some dynamite recipe to give you -- something fabulous that you can just whip up with no effort. Alas, I have no magic, but I will post Jamie Oliver's Wicked Kebobs (pretty close to magic) just as soon as I upload the photographs.
This recipe I wanted to share a while back, but my photos were so lousy I had to wait to make it again. As is, they are still not great, but the recipe is really very good irregardless. Don't judge this book by its cover.
My family loves Asian but I am not always very successful at creating authentic Asian flavors at home. This soup, to me, tasted authentic. Frankly, I was amazed how the addition of a few ingredients to basic broth changed ordinary broth to something really tasty. And such a quick recipe -- you could whip this up in less than a half hour at the end of a busy day.
The first time I made the soup I added the potstickers frozen, as directed. The second time I baked them and added them at the table as we ate the soup -- the kids didn't even add them to their soup, they ate them in-hand. Six of one, half dozen of the other. They do tend to fall apart quickly in the soup, so I guess I liked adding them at the table better. The bok choy was yummy -- something we don't eat often. I don't think I bought baby bok choy -- it was just a head from the grocer -- but I didn't use some of the tougher outer leaves. I received one of these julienne peelers for Christmas, and it works great for this kind of recipe -- you have julienne strips of carrot in the time it takes to peel. If you have a picky child in your crowd, you could ladle out some broth before adding the veggies and prepare a serving in a separate pot, adding only the veggies the picky child will eat -- carrots are usually a safe bet if nothing else.
I served this soup with some prepared frozen egg rolls -- not the healthiest choice, but definitely easy, and tasty.
serves 4 to 5
6 cups fat-skimmed chicken broth or vegetable broth (I used chicken)
2 T. seasoned rice vinegar
1 T. soy sauce
2 t. minced garlic
1 to 1 1/4 pounds frozen pork, chicken, or vegetable potstickers (20 to 25)
1 pound baby bok choy
1/2 cup shredded carrot (I used julienne for a more substantial bite of carrot)
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 T. toasted sesame oil
Combine broth, vinegar, soy sauce, and garlic in a 5- to 6-quart pan; cover and bring to a boil over high heat.
Add potstickers and return to a boil, then reduce heat and simmer, covered, for 4 minutes. (Or bake potstickers and add to soup at the table.)
Meanwhile, trim and discard ends from bok choy, then thinly slice crosswise. Wash thoroughly. Add bok choy and carrot to soup and return to a simmer. Cook until potstickers are no longer pink in the center (cut to test) and dough is tender to bite, 2 to 4 minutes longer.
Stir in green onions, cilantro, and sesame oil. Ladle soup into bowls.
Source: Sunset magazine via myrecipes.com