Ingredients
For the Crispy Wonton Strips:
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6 (3.5 inch square) wonton wrappers
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2 teaspoons vegetable oil
For the Bowl:
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3 ½ cups shredded green cabbage
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1 cup julienned carrot
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¼ cup julienned red bell pepper
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⅓ cup thinly sliced green onions
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2 cloves garlic, finely minced
For the Sauce:
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2 tablespoons soy sauce
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1 tablespoon rice vinegar
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1 tablespoon sake
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¼ teaspoon sesame oil
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1 teaspoon white sugar
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½ teaspoon freshly grated ginger
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1 pinch cayenne pepper
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¼ teaspoon white pepper
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1 teaspoon ketchup
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½ teaspoon cornstarch
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½ pound ground pork
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Cut wonton wrappers into 1/4-inch strips. Transfer cut wonton wrappers to a baking pan and toss with oil. Spread out evenly.
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Bake in the preheated oven until browned, about 12 minutes. Let cool and reserve.
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Combine cabbage, carrot, bell pepper, green onions, and garlic for the bowl. Set aside.
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Mix soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, pepper, ketchup, and cornstarch together for sauce in a bowl and reserve.
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Add pork to a large skillet set over medium-high heat. Brown the meat well, while breaking up into small crumbles as it cooks, 5 to 7 minutes. Add the vegetable mixture and toss with the meat to combine. Cook, stirring, just until the veggies start to soften, about 2 minutes.
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Stir in the sauce and toss everything to combine. Cook and stir until the sauce has coated everything evenly, and the vegetables are cooked to desired doneness, 1 to 2 minutes more. Serve in a bowl with crispy wonton strips on top.
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Chef's Notes
You can deep-fry the wonton strips instead of baking them; however, it'll be messier.
You can use any vegetables you like in the bowl.
You can substitute turkey or beef for the pork. If using lean meat like turkey, add a tablespoon of oil to the pan before the crumbling and browning step.
You can use Chinese rice wine, dry sherry, or white wine instead of sake, and black pepper instead of white for the sauce.
Nutrition Facts (per serving)
463 | Calories |
22g | Fat |
38g | Carbs |
27g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 463 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 7g | 35% |
Cholesterol 76mg | 25% |
Sodium 1202mg | 52% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 7g | 26% |
Total Sugars 13g | |
Protein 27g | 54% |
Vitamin C 91mg | 101% |
Calcium 137mg | 11% |
Iron 4mg | 19% |
Potassium 931mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.