Ingredients
- 2 T garlic crushed, fresh is best
- 1 T fresh ginger or ginger puree
- 1 T olive oil
- 1 t sesame oil
- ¼ t red chili flakes add more to increase spicy level ( ½ to 1 teaspoon)
- ¼ cup chicken bouillon
- 1 ½ cup carrot sticks cut Juliann style (long thin sticks)
- ½ cup onion thin slice or shredded
- ½ cup celery thin slice or shredded
- 1 ½ cups cabbage cubed 1-inch pieces
- 3 cups frozen wontons or pot stickers
- 3 quarts water
- salt and pepper to taste
Method
- In a large pot or INSTANT POT sauté garlic, ginger and chili flakes in oils. (30 seconds).
- Add veggie bag contents (see notes) and 3 quarts water. Bring to a boil. (5-10 minutes).
- Add wontons and cabbage. Simmer until wontons begin to float. (5-10 minutes).
- Enjoy! Goes great with a side of steamed salted edamame.
Notes
FREEZER PACK-
- In a portion (snack) size Ziploc bag put olive oil, garlic, ginger, red chili flakes and sesame oil.
- In quart size bag put carrot sticks, celery, onion and chicken bouillon.
- In another quart size bag put wontons or pot stickers. In another quart size bag put cubed cabbage.
- Place all bags in gallon size bag. Label, date and freeze.