2 tablespoons canola oil, divided
4 ounce wonton wrappers, cut in half diagonally into triangles
2 teaspoons toasted sesame oil, divided
4 ounces shiitake mushrooms, stemmed and thinly sliced
1/8 teaspoon salt
1 teaspoon minced fresh ginger
3 garlic cloves, minced
12 ounces lean ground pork
12 ounces bok choy, thick stems removed, leaves cut into 1/2-inch wide ribbons
1/2 cup shredded carrots
2 scallions, thinly sliced
1 tablespoon rice vinegar
1 tablespoon lower sodium soy sauce
1 teaspoon chili-garlic sauce
- Bring 3 cups of water to a boil in the Farberware Neat Nest 1-Qt Saucepan over medium heat. Toss the wonton wrappers with 1 tablespoon of the canola oil. Add about one-fourth of the wonton triangles to the water, one at a time, and cook 45 seconds. Use a slotted spoon to remove them from the water and transfer to a bowl filled with cold water. Repeat with the remaining wonton wrappers.
- Heat the remaining 1 tablespoon canola oil and 1 teaspoon of the sesame oil in the Farberware Neat Nest 4-Qt Saucepan over medium. Add the ginger and garlic and cook, stirring, until fragrant, 45 seconds. Add the mushrooms and salt; cook, stirring often, until softened, about 4 minutes. Add the pork and cook, breaking into smaller pieces with a wooden spoon, until just cooked through, about 5 minutes. Stir in the bok choy, carrots and scallions; cook, stirring often, until the vegetables wilt, about 3 minutes. Stir in the remaining 1 teaspoon sesame oil, vinegar, soy sauce and chili-garlic sauce; cook 1 minute. Drain the water from the reserved wonton triangles and add to the saucepan; cook, stirring gently, until heated through, about 1 minute.