Lemon Broth With Eggplant Wontons

2h
Prep Time
30m
Cook Time
2h 30m
Ready In

Recipe: #14097

August 30, 2014



"Vegetarian Times"

Original is 8 servings
  • BROTH

Nutritional

  • Serving Size: 1 (1691.1 g)
  • Calories 601.5
  • Total Fat - 10.3 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 100.6 mg
  • Sodium - 6958.6 mg
  • Total Carbohydrate - 77 g
  • Dietary Fiber - 4 g
  • Sugars - 7.1 g
  • Protein - 48.5 g
  • Calcium - 90.7 mg
  • Iron - 5.2 mg
  • Vitamin C - 30.3 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

WONTONS: Steam bell pepper and eggplant until tender, 8 minutes. Transfer to a bowl; mash. Add ginger, cilantro, toasted sesame seeds, hot sesame oil, salt and pepper. Mix well.

Step 2

Place 2 teaspoons filling in center of wonton wrapper. Fold over edge; press edges; seal. Continue with remaining wonton wrappers.

Step 3

BROTH: Bring water, vegetable broth, lemon juice, and lemon zest to a boil. Boil 3 minutes.

Step 4

Add snow peas, spinach, cilantro, and green pepper. Turn off.

Step 5

In another pot boil water add wontons until they float to surface, 3 minutes; do not crowd.

Step 6

Place 8 wontons and 1 cup broth to serve

Tips


No special items needed.

0 Reviews

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