Wonton Soup

1 tablespoon canola oil

2 shallots, thinly sliced

1 tablespoon fresh ginger, grated

2 quarts stock, chicken or vegetable

2 teaspoons toasted sesame oil

2 tablespoons soy sauce

2 teaspoons sugar

2 tablespoons Toasted Sesame Ginger

2 cups shitake mushrooms, stems removed, sliced

40-60 mini frozen Chinese wontons, dumplings or pot stickers

2 bunches baby bok choy

1 jalapeno, thinly sliced

1 bunch scallions, chopped

1/2 cup cilantro, chopped

Asian chile paste, optional

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1. In a large pot over medium heat add the canola oil, shallots and ginger. Sauté 5 minutes or until translucent. Stir in the stock, pil, soy sauce, sugar, Toasted Sesame Ginger seasoning, and mushrooms. Bring to a boil over high heat. Reduce heat to a simmer and cook uncovered for 20 minutes.

2. Meanwhile clean the clean and prep the bok choy. Cut bok choy in half and separate the leaves. Then swish them in a few changes of water to remove the grit between the tightly packed stems. Cut each stem in half lengthwise.

3. Add the dumplings and simmer for 10 minutes. Then stir in bok choy, cook for just wilted, about 5 minutes.

4. Ladle into bowls and garnish with jalapenos, scallions, cilantro and Asian chile paste.

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