Categories: Soups/stews, Appetizers, Chinese 
      Yield: 6 servings 
  
  1 1/2 c  Bok choy                           25 ea Wontons 
      1 tb Peanut oil                          3 ea Scallions, thinly sliced 
      6 c  Vegetable stock                          -- on the diagonal 
           Salt & pepper                   
  
  In a soup pot, saute the bok choy in the oil for 1 minute.  Add the stock & 
  bring to a boil.  Lower the heat & simmer till the bok choy is just tender, 
  about 5 minutes.  Season. 
   
  In a separate pot, bring about 2 quarts of water to a boil.  Drop the 
  wontons into the boiling water & cook til ltender.  Drain & add to the 
  soup.  Serve garnished with scallions. 
   
  "Sundays at Moosewood Restaurant Cookbook"