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FAST! deconstructed pork won ton dinner

Posted by on Mar 21, 2012 in Blog Posts | 6 comments

I adapted this recipe from Mad Hungry, Lucinda Scala. I found the original too salty and sharp, but with a lot of promise, so I experimented.  I cut the soy sauce in half and added the broth, and cooked the alcohol off a little, rather than throwing it in with the sauce. We all love this, and when you use the tubes of garlic and ginger, which is by far my favorite convenience item ever, it can be on the table in less than 20 minutes. Serve with any side: broccoli, steamed snow peas, microwaved veggies… I add a little extra sauce sometimes to cover the veggies, so add a little more soy and broth if you like. This is so fast, that I didn’t give up on this recipe. It’s a favorite!

FAST! deconstructed pork won ton dinner
 
Prep time
Cook time
Total time
 
yummy and fast!
Author:
Serves: 4-8
Ingredients
  • Ingredients:
  • 2 cloves garlic, peeled and minced (or 1 inch or so of Garden of Eden paste)
  • 1 tablespoon minced ginger (from a 1-inch piece, peeled) (or 1 inch garden of eden)
  • 1 pound ground pork
  • ⅛ cup low-sodium soy sauce
  • ⅛ cup chicken broth or stock (or beef or veggie broth)
  • 2 tablespoons rice-wine vinegar
  • ½ teaspoon sugar
  • 1 teaspoon cornstarch
  • 3 scallions, thinly sliced
  • 8 ounces wonton wrappers, usually sold in the cold area, they are basically a wide rice noodle (about half a package, and I freeze the halves separately in a baggie for this dish. It takes up so little space!)
  • cilantro optional
Instructions
  1. boil large pot of water
  2. Preheat a large skillet over medium-high heat. 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 5 minutes. I drain most of the fat, by pushing the meat all to one side of the pan, tilting the pan slightly, then putting a loosely balled-up paper towel in the puddle of grease and removing it straight to the trash with tongs...
  3. Add and stir in the garlic, ginger and cook 1-2 minutes
  4. add the rice cooking wine and cook a minute or so to let the liquid evaporate
  5. In a small bowl, or use your measuring cup, combine soy sauce, broth and sugar and stir together. Whisk in the cornstarch. Add sauce to pan and cook until liquid has been absorbed. Stir in sliced scallions.
  6. Season the pot of water with 1 tablespoon salt. Cut the wontons in thirds into wide, short noodles. Using your fingers, separate the wontons.
  7. Sprinkle
  8. 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. (MUST sprinkle, when M helped and dumped them in as a handful, most of them stuck together...)
  9. Top with cilantro if you want, Serve and eat immediately.

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6 Comments

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  1. Heather

    I do think I’ll experiment with it. Lime juice might be good Have to find the balance between making the sauce more interesting to me and making it overwhelming for my son. Also, I think next time I’ll saute the tofu chunks in sesame oil to make them crispy on the outside, because I think the texture contrast would be nice.

  2. Heather

    I made this for my son and I. It came out good but not great – the sauce seemed a little bland to me. He liked it a lot; he emptied his bowl and he is usually suspicious of new foods and anything with sauce. I used firm tofu, the kind that comes in a plastic tub filled with water, which I cut into 1/2 inch cubes and then kind of mashed with the spoon as I cooked it. I also added steamed broccoli. I liked the noodles a lot – used to get some similar noodles at a great Thai restaurant but sadly we’ve moved to a city without Thai food.

    • katja

      I’m glad it worked out pretty good! The original recipe also calls for lime juice, but I didn’t have any on hand when I have made it, I added the chopped cilantro, and the original also calls for spicy pepper, but I tend to avoid that too given I don’t love spice, and M isn’t used to it yet :) Are you going to tinker with it? I think it’s so fast and decent that it’s a good one to try to make work! Thanks for the feedback!

  3. Heather

    It’s so funny that you posted this today – just a few days ago I was combing your facebook page because I remembered you had posted a link to the recipe and I couldn’t find it via google. I bought the ingredients for it and I think we’ll be trying it tonight, though we’ll be subbing tofu for pork.

    • katja

      let me know how it goes! tofu, as in the crumbly kind? I tried it in sloppy joes once, might be worth another try, I am always looking for ways to cook tofu, but always seem to fail (I press it between napkins and everything :)

      • Betsy

        I think if you freeze the tofu, then take it out and let it thaw, it will have a crumbly meat-like texture. The cookbook Moosewood Low-Fat Favorites discusses this method. (It’s a good cookbook, but I usually fatten up the recipes.)