This is an inside-out noodle dish that features ingredients you find in Chinese dumplings.
The larger or wider the pot, the easier it will be to keep the wonton noodles from sticking together.
Serve with steamed or sautéed baby bok choy. Adapted from Mad Hungry Cravings, by Lucinda Scala Quinn (Artisan, 2013).
Pork and Ginger Wonton Stir-Fry
8 ounces wonton wrappers
1-inch piece ginger root
2 cloves garlic
1 serrano chili pepper
2 tablespoons safflower or peanut oil
1 pound lean ground pork
1/4 cup low-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1/2 teaspoon sugar
1 teaspoon cornstarch
Bring a large pot of water to a boil over high heat. Add a generous pinch of salt.
Separate the wonton wrappers, then stack loosely and cut them into three equal pieces; they should resemble short, wide noodles.
Peel and mince the ginger and garlic; they can be chopped together. Cut the serrano chili pepper crosswise into thin slices, seeding if desired as you go. Cut the scallions crosswise into thin slices (white and light-green parts). Cut the limes into wedges.
Heat the oil in a large nonstick skillet over medium-high heat until the oil shimmers. Add the ginger and garlic; stir-fry for about 1 minute, then add the ground pork, using a spatula to break it up.
Cook for about 5 minutes, stirring occasionally, until the meat loses its raw look.
Meanwhile, whisk together the soy sauce, vinegar, sugar and cornstarch in a liquid measuring cup until well blended. Stir into the pork and cook for 1 minute, then add the serrano pepper and scallions. Reduce the heat to medium-low. The sauce will thicken slightly.
Drop the wonton pieces into the boiling water, separating them as needed as you work. Boil for 1 or 2 minutes, until tender; they will float to the surface.
Use a Chinese skimmer or wide slotted spoon to transfer them to the skillet with the pork mixture, making sure to shake and drain them first. Toss gently to combine.
Divide among individual wide, shallow bowls. Serve hot, with lime wedges. Makes 4 to 5 servings.