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Pork and Ginger Wonton Stir-Fry

Wonton wrappers sliced into thirds serve as short, wide noodles in this tasty stir-fry.

  • Servings: 4
Pork and Ginger Wonton Stir-Fry


  • 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


  1. Have a large pot of water at a boil.

  2. 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.

  3. 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.

  4. 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.

  5. Squeeze lime juice over dish. Serve and eat immediately.

Reviews (4)

  • Anne Eychaner 20 Jan, 2014

    The wonton noodles were a mess - they just clumped together - & I think I overcooked the pork while waiting for the water to boil to cook the noodles. I added a couple of baby bok choy and a yellow bell pepper to make for some more vegetable goodness. I may make this again (I don't tend to repeat many recipes) but if I do, I will just use intentional noodles or just steam some rice. I also have to stop completely seeding my serranos because then there is no heat. Maybe just red chili flakes.

  • cooking queen 6 Jul, 2012

    I am a recent addition to the Mad Hungry television audience after discovering Lucinda in Martha Stewart Magazine. This is the second of her recipes that I have made in the last two days. My whole family loved it! The flavors were intense and each one distinguishable. I must advise that the wonton "noodles" cook very quickly them closely! When it says 1-2 minutes it is definitely that if not shorter. However, even with my slightly overcooked noodles this dish was delicious!

  • acreelj 26 Jun, 2012

    Haven't tried it yet but plan to buy ingredients first trip out. Is it possible to get nutrional information for recipes on this site so we can compute Weight Watchers points?

  • OneHappyCook11 11 Oct, 2011

    Very tasty and fast! Better than take out. Perfect recipe as is but like all of LSQ's recipes you can start with this and customize a little and still have something really delicious.