Mini Wonton Stir Fry

Crispy pan-fried wontons tossed with bok choy and broccoli in General Tso's sauce, served over jasmine rice.

Ingredients

Produce

• 1 (3-ct) bag baby bok choy
• 1 (12-oz) bag broccoli slaw

Frozen

• 1 (12-oz) bag mini frozen wontons
• 2 (10-oz) bags frozen jasmine rice pouches

Pantry / Dry Goods

• 2 Tbsp extra virgin olive oil, divided
• 2 Tbsp water

Sauces & Condiments

• 1 (12.35-oz) bottle General Tsao Stir Fry Sauce

Instructions

1. Heat 1 Tbsp of the olive oil in a skillet over medium-high heat. Add the frozen wontons and cook for 5 minutes, until golden. Add 2 Tbsp of water, cover, and let steam for 3 minutes.
2. Meanwhile, cut the ends off the baby bok choy and discard. Cut each leaf in half lengthwise.
3. Remove the wontons from the skillet.
4. Add the remaining 1 Tbsp oil to the skillet along with the bok choy and the bag of broccoli florets. Toss and saute until everything is tender.
5. Add the wontons back to the skillet with the vegetables. Drizzle with General Tso's sauce on the stir fry and toss everything to coat evenly.
6. Microwave the rice according to the package directions, and serve on the side.

Reference Photo

Side Dish Ideas

• Edamame — easy starter, stays on theme
• Asian cucumber salad — sliced cucumbers with rice vinegar, sesame oil, soy sauce, red pepper flakes
• Spring rolls — TJ's frozen ones, bake quickly
• Mandarin orange salad — mixed greens, mandarin oranges, sliced almonds, sesame ginger dressing
• Egg drop soup — TJ's has frozen; light brothy starter

Notes