Thai Style Ravioli
|Canola oil/Vegetable oil||4 Teaspoon|
|Chopped bok choy||1 Cup (16 tbs) (Chinese Cabbage)|
|Coarsely shredded carrot||1⁄4 Cup (4 tbs)|
|Shrimp||12 , deveined cooked shrimp, cut into 1/4" pieces|
|Coarsely chopped bean sprouts||1⁄2 Cup (8 tbs)|
|Finely chopped fresh cilantro||7 Teaspoon|
|Finely chopped scallions||2 Tablespoon|
|Finely chopped water chestnuts||3 Tablespoon|
|Grated fresh ginger||1⁄2 Teaspoon|
|Low sodium soy sauce||1 Teaspoon|
|Wonton skins||20 (3" Squares)|
|Low sodium chicken broth||1 1⁄2 Cup (24 tbs)|
|Duck sauce||3 Tablespoon|
|Rice wine vinegar||1 Tablespoon|
1. In large nonstick skillet, heat oil; add bok choy and carrot. Cook over medium-high heat, stirring constantly, until cabbage is wilted and bright green, about 2 minutes. Add shrimp, bean sprouts, 2 tablespoons of the cilantro, the scallions, water chestnuts and ginger; cook, stirring, 1 minute longer. Add soy sauce and cornstarch; mix thoroughly. Let cool slightly.
2. Arrange 10 wonton skins on work surface. Spoon equal amounts (about 1 tablespoon) of the cabbage mixture in center of each skin. Moisten edges of skins with water; place remaining 10 skins over filling. Using tines of fork, press edges firmly to seal.
3. In same skillet, bring broth to a boil. Place ravioli in broth; reduce heat to low and simmer, covered, 5 minutes.
4. Meanwhile, in small bowl, combine duck sauce, rice wine vinegar and the remaining 1 teaspoon cilantro. Spoon ravioli and any remaining broth into shallow serving bowl; serve with sauce.