Steamed Bok Choy and Wonton Crackers

The two recipes here go very well with the Caramelized Black Pepper Shrimp and the Fresh Lime Pie I posted last week. It's a menu I prepare for my family when we want to feel like we are on vacation someplace warm and tropical.

Steamed Bok Choy

If you can find baby bok choy in your grocery store, by all means use it instead.  Slice it in half, length-wise and follow the same instructions as below.  You’ll need to gauge for yourself how many heads to get depending on their size.

1/2 head bok choy, chopped into 1 inch pieces, about 4 cups or more
1/2 cup low salt chicken broth
1/4 teaspoon freshly ground black pepper

Clean the bok choy and drain well.  In a large skillet, bring the chicken broth to a boil and add the bok choy.  Sprinkle with pepper and cover for 4-5 minutes or until the bok choy is tender but still firm.

Wonton Crackers

12, 2-inch wonton squares
1 egg white
1 teaspoon sesame seeds
1 teaspoon black sesame seeds
1/4 teaspoon salt

Preheat oven to 375º.  Spread parchment paper on a baking sheet and evenly space the wonton squares.  Brush with the egg white and sprinkle with both sesame seeds and salt.  Bake for 7 minutes or until the crackers are golden brown.

Serves 4

Dreaming of warmer weather in Maine

© 2009 Anne Mahle