Wonton soup is a wonderful way to use the rest of that pork roast you have resting in the refrigerator.
Just use low-carb wonton wrappers and you’re all set for Chinese food fun!
1/2 pound cooked pork, shredded or diced finely
1 Tbsp soy sauce
1 Tbsp oyster sauce
a few drops sesame oil
1/4 packet Stevia
2 green onions, chopped
1 tsp ThickenThin/Not Starch
Pinch of black pepper
4 cups chicken stock (I use 1 box Swanson’s Organic Chicken Broth)
Combine pork, soy sauce, oyster sauce, sesame oil, Stevia, 1 chopped onion (save the other), ThickenThin/Not Starch and pepper in a mixing bowl. Place a tsp of filling in each wrapper. Seal edges of wrapper with water.
Boil water in a large pan.Cook wonton wrappers until they rise to the top,about 6-8 minutes. Remove from pot and let drain.
Bring chicken stock to a boil. Add wontons and green onion and bring soup to a boil again. Remove from heat and add a dash of sesame oil. Serve.
Nutritional Information: Calories: 194, Carbohydrates: 7g, Fiber: 1.5 g. Net Carbohydrates: 5.5 g, Protein: 15 g, Fat: 12 g