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Pork and ginger won ton stir fry
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| 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 |
Directions
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.
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