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    Crispy Wonton Pork and Vegetable Bowls

    clock-icon30 minutes
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    Pixicook editorial team

    A flavorful and crispy pork and vegetable bowl topped with crunchy wonton strips.

    Ingredients for Crispy Wonton Pork and Vegetable Bowls

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Soy Sauce

    cups

    Substitute chevron-down

    Rice Vinegar

    tablespoons

    Substitute chevron-down

    Sugar

    tablespoons

    Substitute chevron-down

    Toasted Sesame Oil

    tablespoons

    Substitute chevron-down

    Ground Pork

    0 lb

    Substitute chevron-down

    Scallions, white and green parts separated and sliced thin

    each

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Fresh Ginger, grated

    teaspoons

    Substitute chevron-down

    Green Coleslaw Mix

    0 oz

    Substitute chevron-down

    Shiitake Mushrooms, stemmed and sliced thin

    0 oz

    Substitute chevron-down

    Crispy Wonton Strips

    cups

    Substitute chevron-down

    How to Make Crispy Wonton Pork and Vegetable Bowls

    1. Prepare the Sauce

    In a bowl, combine ½ cup soy sauce, 2 tablespoons unseasoned rice vinegar, 1 tablespoon sugar, and 1 tablespoon toasted sesame oil. Stir until the sugar dissolves and set the mixture aside.

    2. Cook the Pork

    Heat a 12-inch skillet over medium-high heat. Add the ground pork and use a wooden spoon to break it up as it cooks. Continue cooking the pork for about 5-7 minutes, until it is browned and no longer pink.

    3. Add Aromatics

    Once the pork is cooked, add the white parts of the scallions, minced garlic, and grated fresh ginger to the skillet. Stir and cook for about 1 minute, just until the mixture becomes fragrant.

    4. Add Vegetables and Sauce

    Add the bag of green coleslaw mix and the sliced shiitake mushrooms to the skillet. Pour in the soy sauce mixture you prepared earlier. Cook everything together for about 3 minutes, stirring occasionally, until the cabbage is just wilted and the mushrooms are tender.

    5. Finish and Serve

    Remove the skillet from the heat and stir in the green parts of the scallions. Divide the pork and vegetable mixture among four bowls. Top each bowl with a generous handful of crispy wonton strips.

    Variations

    Swap the Protein

    Chicken for a lighter version, Beef for a more robust flavor, Tofu as a vegetarian alternative, or Shrimp for a seafood twist.

    Switch Up the Base

    Quinoa as a protein-packed grain alternative, Cauliflower Rice for a low-carb option, or Soba Noodles for a Japanese-inspired twist.

    Vary the Vegetables

    Incorporate seasonal vegetables like zucchini, squash, or asparagus. Leafy Greens like spinach, kale, or Swiss chard for nutrients and texture, or different mushroom varieties for earthy depth.

    Modify the Sauce

    Oyster Sauce for umami-rich flavor, Hoisin Sauce for a sweeter and tangier taste, Fish Sauce for authentic Thai or Vietnamese profiles.

    Change the Aromatics

    Lemongrass for a citrusy, herbal note. Chilies for heat and complexity. Cilantro or Thai Basil for a fresh, herbaceous element.


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