Pork and Ginger Wonton Stir-Fry
- 2 tablespoons safflower oil (or peanut oil)
- 2 cloves garlic, peeled and minced
- 1 tablespoon minced ginger (from a 1-inch piece, peeled)
- 1 pound ground pork
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice-wine vinegar
- 1/2 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 1 serrano chile, thinly sliced
- 3 scallions, thinly sliced
- 1 tablespoon coarse salt
- 8 ounces wonton skins
- 1 lime, cut into wedges
- Produce
- Garlic (2 cloves)
- Ginger (1 tablespoon)
- Lime, wedges (1)
- Scallions (3)
- Serrano chile (1)
- Meat
- Ground pork (1 pound)
- Condiments
- Rice-wine vinegar (2 tablespoons)
- Soy sauce, low-sodium (1/4 cup)
- Cooking & Baking
- Cornstarch (1 teaspoon)
- Granulated sugar (1/2 teaspoon)
- Safflower oil (2 tablespoons)
- Salt, coarse (1 tablespoon)
- Pasta & Grains
- Wonton, skins (8 ounces)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published October 18, 2011 (1 year ago).
22 people saved this recipe.
