Pork and Ginger Wonton Stir-Fry : Mad Hungry

Put this dish in your family meal rotation right alongside the likes of spaghetti and meatballs—that’s how much the fans will love it. This is an inside-out dumpling/noodle dish, a stir-fry of boiled wonton wrappers and the ingredients found in typical Chinese dumplings. If you order chow fun for Chinese takeout, it’s the recipe for you.

INGREDIENTS

8 ounces wontons skins
Salt
¼ cup soy sauce
2 tablespoons rice wine vinegar
½ teaspoon sugar
1 teaspoon cornstarch
2 tablespoons safflower or peanut oil
2 garlic cloves, minced
One 1-inch piece ginger, peeled and minced
1 pound ground pork
1 serrano chili, thinly sliced
3 scallions, thinly sliced
1 lime, cut into wedges

DIRECTIONS

Separate the wonton skins so they do not stick together. Cut the wontons into thirds, so they resemble wide, short noodles. Set aside.
Put a large pot of salted water on to boil.
Stir together the soy sauce, rice wine vinegar, and sugar in a small bowl. Whisk in the cornstarch.
Heat a large skillet over medium-high heat. Add the oil. When it shimmers, add the garlic and ginger and cook until fragrant, about 1 minute. Add the ground pork, breaking it up with a spoon into smaller pieces, and cook until cooked through and no longer pink, 3 to 5 minutes.
When the pork is cooked, add the sauce mixture and cook until the liquid has been absorbed. Stir in 1 tablespoon salt and the sliced chilies and scallions.
Drop the wontons into the boiling water (you may need to separate them again as you add them to the pot—use your fingers). Stir and cook until they rise to the top and are tender, 1 to 2 minutes. Drain well and add to the pan with the pork.
Squeeze the lime juice over the dish and serve immediately.