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Finely chop green onions and separate the white parts from the green.
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In a large non-stick skillet, heat vegetable oil over high heat.
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Cook the pork and the white part of the green onions for 8 minutes. Season generously with pepper and add a pinch of salt. Using a wooden spoon, break up the meat, stirring occasionally. Do not overmix; allow the meat to brown.
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Meanwhile, finely slice cabbage and mushrooms. Grate carrots. Using a fine grater, without peeling, finely grate ginger.
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Pour honey and sesame oil into the skillet. Mix to completely coat the meat and continue cooking for 1 minute. Remove pork from the skillet and set aside on a plate.
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Add the vegetables and ginger in the skillet used to cook the pork. Pour in soy sauce and rice vinegar. Cook for 5 minutes, stirring occasionally.
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Divide the vegetables into four bowls. Add pork and garnish with remaining green onions. Serve with wonton chips.
Store for up to 2 days in the refrigerator or 3 months in the freezer.
Chef’s secret
Wonton wrappers are small dough squares found in the freezer aisle, near the Asian foods section. They are commonly used to make traditional wonton soup, but they also make delicious chips. To make chips, place the wonton wrappers on a baking tray. Using a pastry brush, brush with 7.5 mL (½ tbsp) vegetable oil, sprinkle with a pinch of salt and place in the oven at 200 °C (400 °F) for 6–8 minutes, or until chips are golden brown.
Photo Credit: Maude Chauvin