Pork and Ginger Wonton Stir-Fry
Wonton wrappers sliced into thirds serve as short, wide noodles in this tasty stir-fry.
- Servings: 4
Source: Mad Hungry, March 2011
- 2 tablespoons safflower oil (or peanut oil)
- 2 cloves garlic, peeled and minced
- 1 tablespoon minced ginger (from a 1-inch piece, peeled)
- 1 pound ground pork
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice-wine vinegar
- 1/2 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 1 serrano chile, thinly sliced
- 3 scallions, thinly sliced
- 1 tablespoon coarse salt
- 8 ounces wonton skins
- 1 lime, cut into wedges
Have a large pot of water at a boil.
Preheat a large skillet over medium-high heat. Add oil and heat until shimmers. Once hot, add garlic and ginger and cook until fragrant. Add ground pork, breaking it up with a spoon into small pieces. Cook the pork until it is fully cooked and no longer pink, about 3-5 minutes.
In a medium bowl, combine soy sauce, rice wine vinegar, and sugar and stir together. Whisk in the cornstarch. When pork is cooked through, add sauce mixture to pan and cook until liquid has been absorbed. Stir in sliced chiles and scallions.
Season the pot of water with 1 tablespoon coarse salt. Separate the wonton skins so they do not stick together. Cut the wontons in thirds into wide, short noodles. Using your fingers, separate the wontons again. Sprinkle the wontons into the pot and stir. Cook for about 1-2 minutes until they rise to the top and are fully cooked. Drain well and add to the pan with the pork.
Squeeze lime juice over dish. Serve and eat immediately.