I got home quite a bit later than usual tonight, and husband was headed out the door to play hockey, so I needed something easy to put together. On a Monday I am so grateful to have this on the menu, because it came together in mere minutes. I’ve never cooked wonton wrappers before and had no idea what to expect, but after moments in the water, poof! they’re perfect. While fried rice is usually the only Asian inspired dish I’ll attempt (I’m not so handy with a wok yet), this meal was even easier and a nice departure from my usual fare. We went with the ground turkey instead of pork (although I imagine with pork is also incredibly delicious), so I threw in an extra spoonful of sesame oil and a few extra shakes of chili flakes. Perfection.
via whole living
1 tablespoon oil (olive, or I used about half sesame oil)
1/4 teaspoon red pepper flakes
3 cloves garlic, minced
1 tablespoon ginger, minced
2 scallions, whites and greens separated, cut thinly on bias
8 ounces ground pork (if substituting ground turkey, add 2 Tbsp. more oil)
1 pound baby bok choy, leaves separated and cut into 1 1/2-inch pieces if large
1 carrot, finely grated
2 tablespoons white vinegar
6 ounces fresh wonton wrappers
Heat oil and red pepper flakes in a skillet over medium heat. Add garlic, ginger, and scallion whites. Cook, stirring, until scallions are tender, about 1 minute. Add pork (or turkey), breaking up with a spoon until cooked through, about 3 minutes. Add bok choy; cover and steam until tender, about 5 minutes. Remove from heat and add carrots. Season with vinegar and salt. Set aside.
Meanwhile, bring a pot of water to a boil. Season with salt. Add wonton wrappers one at a time. Cook until al dente, about 1 minute. Drain. Add wonton wrappers to skillet and toss. Serve with scallion greens.