Beautiful baby bok choy from the Hood River Farmers Market was blanched then finely chopped into the pork filling for wontons from the House of Nanking cookbook. I cooked some fresh and then froze the rest for easy weeknight meals. They're topped with soy marinated jalapenos and Thai bird chiles. I like spice so I kept the seeds and rib ins... I was a little under the weather so I also added some chile crisp to up the heat and really run that cold off:)
Chinese food is not hard, but you do need many ingredients and a little patience (i.e. hand folding 60+ wontons), so I recommend doing it with good music or a good show on:)
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