Adding rice vinegar loosens the delicious brown bits at the bottom of the pan. No dumpling assembling required for this quick weeknight meal—the wonton wrappers cook in just a minute and are folded into the filling at the very end. Cook, relax, and enjoy!
What you'll need:
3 large cloves garlic
1 oz ginger
2 oz scallions
8 oz ground pork
12 oz baby bok choy
¼ tsp crushed red pepper
3 Tbsp rice vinegar
10 fresh wonton wrappers
safflower or vegetable oil
freshly ground black pepper
1. Prep ingredients
Peel and finely grate or chop garlic and ginger. Remove roots from scallions and thinly slice on the bias, separating greens and whites. Peel and grate carrot. Separate bok choy leaves and halve lengthwise if large. Bring a large pot of salted water to a boil.
Heat 1 tablespoon oil and crushed red pepper in a large skillet over medium-high. Add garlic, ginger, and scallion whites. Cook, stirring, until scallions are tender and mixture is starting to stick, 1–2 minutes.
Add another tablespoon oil to skillet. Add pork, season well with salt and pepper and cook, breaking up with a spoon until cooked through and browned in spots, about 3 minutes.
Add bok choy, cover skillet, and steam until tender, tossing halfway through, about 4 minutes. Remove from heat, stir in the carrots, and season with salt. Add vinegar and toss to combine, scraping any browned bits from the bottom of the pan. Set aside while you cook the wontons.
Peel 10 wonton wrappers from stack and reserve the rest for another use. Drop wonton wrappers to boiling water one at a time. Cook until al dente, about 1 minute; drain and toss with a teaspoon oil.
Return skillet to medium-high, add wonton wrappers, and toss gently to combine. Serve topped with scallion greens. Enjoy!
See what else is cooking this week!