Stir-Fried Vegetables and Pork with Crispy Wontons
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.
½ cup soy sauce2 tablespoons unseasoned rice vinegar1 tablespoon sugar1 tablespoon toasted sesame oil1 pound ground pork6 scallions, white and green parts separated and sliced thin4 garlic cloves, minced4 teaspoons grated fresh ginger1 (12- to 14-ounce) bag green coleslaw mix8 ounces shiitake mushrooms, stemmed and sliced thin2 cups crispy wonton strips
1. 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
