Name: Stir-Fried Vegetables and Pork with Crispy Wontons
Total time: 30 min
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 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.