FAST! deconstructed pork won ton dinner

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

Author: Katja Rowell, MD

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4-8

yummy and fast!

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
• 1/8 cup low-sodium soy sauce
• 1/8 cup chicken broth or stock (or beef or veggie broth)
• 2 tablespoons rice-wine vinegar
• 1/2 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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