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Asian/Hawaiin | |
| Wontons: 14 wonton wrappers 3 large eggs, beaten Vegetable oil, to fry Kosher salt and freshly ground black pepper Veggies: 1 to 2 tablespoons olive oil 1 medium head green cabbage, stem and core removed, finely shredded 1 large carrot, sliced into strips using a vegetable peeler, then chopped down to 1/2-inch portions 1 stalk celery, thinly sliced on a mandoline 1/2 cup roughly chopped bean sprouts (optional) 2 tablespoons white onion grated on a rasp or box grater Kosher salt Pork: 2 tablespoons olive oil 8 ounces ground pork 1/2 teaspoon kosher salt Freshly ground black pepper Sauce: 1/2 cup soy sauce 1/4 cup light brown sugar, packed To Serve: 2 scallions, green parts only, finely sliced Lime wedges Optional sauces: Chinese hot mustard, to taste (English mustard works here too) Duck sauce, to taste | |
| For the wontons: For half of the wontons, brush them with egg on one side. Then fold in half, brush them again and fold in half again to make a smaller square. Set aside. Reserve the eggs to cook a little later. Heat a large high-sided skillet with 1/2-inch oil and heat until oil swirls nicely. Add the wontons and allow to cook until golden brown and crunchy, 2 to 4 minutes, flipping halfway through. Remove using tongs or a slotted spoon onto a paper towel-lined plate and season with salt. Allow to cool. In an 8-inch nonstick skillet over medium heat add enough oil to just coat the bottom of the pan. When it begins to swirl, pour in the eggs and swirl to coat the pan. Allow to cook almost fully before seasoning with a grind or two of pepper. Allow to set for 2 to 3 minutes, then using a rubber spatula, push some of the egg to the side and tilt the pan to cook the remaining raw egg, like an omelet. Flip the egg to finish cooking for another minute or so. Remove to a cutting board and allow to cool. Once cooled, fold in half and cut into thin strips. For the veggies: Add the olive oil to a large sauté pan over medium-high heat. Once hot, add the cabbage, carrots, celery, bean sprouts and onion pulp, making sure to cook each for about 30 seconds before adding the next. Cook the total mixture until crisp tender, another 2 to 3 minutes. For the pork and sauce: Heat the olive oil in a second large sauté pan over medium-high heat. Once the oil is hot, add the pork, salt and a few grinds of pepper. Allow to cook, breaking up into bits using a wooden spoon until nicely browned, 7 to 9 minutes. Remove with a slotted spoon to a paper towel-lined plate. Add the soy sauce and brown sugar to the same pan as the pork. Cook over medium heat while stirring and scraping up the browned bits from the bottom of the pan until the sauce reduces a bit and sugar dissolves, another 1 to 3 minutes. To assemble and serve: In four separate bowls, add the cabbage mixture, the pork, egg, scallions, a spritz of lime, the sweetened soy sauce and then crumble the wontons and sprinkle them over the top. If you like mustard or duck sauce, drizzle those over as well. | |
Unrated | |
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