Stir-Fried Vegetables and Pork with Crispy Wontons
By Amanda LuchtelPublished on September 5, 2023
Time
30 Minutes
Yield
Serves 4
Ingredients
½ cup soy sauce 2 tablespoons unseasoned rice vinegar 1 tablespoon sugar 1 tablespoon toasted sesame oil 1 pound ground pork 6 scallions, white and green parts separated and sliced thin4 garlic cloves, minced4 teaspoons grated fresh ginger 1 (12- to 14-ounce) bag green coleslaw mix 8 ounces shiitake mushrooms, stemmed and sliced thin2 cups crispy wonton strips
Before You Begin
You can usually find crispy wonton strips in the supermarket with croutons or in the international aisles. Serve this stir-fry over steamed rice and drizzle with Chinese hot mustard and/or duck sauce, if desired.
Instructions
- Combine soy sauce, vinegar, sugar, and oil in bowl. Cook pork in 12-inch skillet over medium-high heat until no longer pink, 5 to 7 minutes, breaking up meat with wooden spoon. Add scallion whites, garlic, and ginger and cook until fragrant, about 1 minute. Add coleslaw mix, mushrooms, and soy sauce mixture and cook until cabbage is just wilted, about 3 minutes.
- Off heat, stir in scallion greens. Divide pork mixture among individual bowls. Sprinkle with wonton strips and serve.
Time
30 MinutesYield
Serves 4Ingredients
½ cup soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon sugar
1 tablespoon toasted sesame oil
1 pound ground pork
6 scallions, white and green parts separated and sliced thin
4 garlic cloves, minced
4 teaspoons grated fresh ginger
1 (12- to 14-ounce) bag green coleslaw mix
8 ounces shiitake mushrooms, stemmed and sliced thin
2 cups crispy wonton strips
Ingredients
½ cup soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon sugar
1 tablespoon toasted sesame oil
1 pound ground pork
6 scallions, white and green parts separated and sliced thin
4 garlic cloves, minced
4 teaspoons grated fresh ginger
1 (12- to 14-ounce) bag green coleslaw mix
8 ounces shiitake mushrooms, stemmed and sliced thin
2 cups crispy wonton strips
Ingredients
½ cup soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon sugar
1 tablespoon toasted sesame oil
1 pound ground pork
6 scallions, white and green parts separated and sliced thin
4 garlic cloves, minced
4 teaspoons grated fresh ginger
1 (12- to 14-ounce) bag green coleslaw mix
8 ounces shiitake mushrooms, stemmed and sliced thin
2 cups crispy wonton strips
Why This Recipe Works
Inspired by the Chinese American egg roll, we made an egg roll–like stir-fry and used store-bought crispy wonton strips for a crunchy topping instead of a wrapper.
Before You Begin
You can usually find crispy wonton strips in the supermarket with croutons or in the international aisles. Serve this stir-fry over steamed rice and drizzle with Chinese hot mustard and/or duck sauce, if desired.
Instructions
- Combine soy sauce, vinegar, sugar, and oil in bowl. Cook pork in 12-inch skillet over medium-high heat until no longer pink, 5 to 7 minutes, breaking up meat with wooden spoon. Add scallion whites, garlic, and ginger and cook until fragrant, about 1 minute. Add coleslaw mix, mushrooms, and soy sauce mixture and cook until cabbage is just wilted, about 3 minutes.
- Off heat, stir in scallion greens. Divide pork mixture among individual bowls. Sprinkle with wonton strips and serve.
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