Tracey Ullman, who plays Jack’s mother in the big screen musical Into the Woods, is a big fan of the […]Read Now
1 package dehydrated mushrooms
1 can bamboo shoots
1 can bean sprouts
¼ cup diced low sodium ham
1 bunch chopped bok choy
¼ cup low sodium soy sauce
¼ cup rice vinegar
2 gloves garlic
1 small onion
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon ground pepper
2 teaspoons Sriracha
Extra Virgin Olive Oil (enough to coat the pan)
2 quarts prepared chicken stock (recipe below)
Finely chop the bottom part of the scallions (the part that resembles a bulb). Combine with one tablespoon minced garlic, and sauté in a dutch oven or large pot until translucent.
Add two quarts low sodium chicken broth and bring to a boil. Add salt and pepper to taste.
The Good Stuff
Rehydrate mushrooms according to package; rinse and set aside.
In a medium pan or wok, sauté the garlic, onion, and bok choy until the onions are translucent and the bok choy is wilted.
Add the first three ingredients, plus the ginger, Sriracha, salt and pepper. Cook for one minute to let the flavors infuse together.
Add the soy sauce and rice vinegar. Add the chicken stock, bring to a boil, and cook for eight more minutes.
Combine the wok contents with the chicken broth. (Serve with scallions as a garnish if you’re having company or want to feel fancy!)
Submitted by: Marisa