Won Ton Mee

Won Ton Mee
Won Ton Mee

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 3/4

    pound pork tenderloin

  • 1

    teaspoon grated peeled fresh ginger

  • 1/2

    teaspoon sugar

  • 1

    garlic clove crushed

  • 1

    tablespoon low-sodium soy sauce

  • 2

    teaspoons vegetable oil

  • 1

    tablespoon minced canned water chestnuts

  • 1

    tablespoon thinly sliced green onions

  • 1

    teaspoon grated peeled fresh ginger

  • 1

    teaspoon low-sodium soy sauce

  • 1/4

    teaspoon dark sesame oil

  • 1

    garlic clove crushed

  • 1

    large egg white lightly beaten

  • 12

    won ton wrappers

  • 8

    cups water

  • 5 1/2

    cups low-salt chicken broth

  • 2

    slices (1/4-inch-thick) peeled fresh ginger

  • 1

    garlic clove crushed

  • 2

    cups thinly sliced napa (Chinese) cabbage

  • 1 1/3

    cups hot cooked whole-wheat spaghetti

  • 1/4

    cup diagonally sliced green onions

  • 4

    teaspoons low-sodium soy sauce

  • 2

    teaspoons oyster sauce

  • 1

    teaspoon dark sesame oil

Directions

Trim fat from pork. Combine 1 teaspoon ginger, sugar, and 1 garlic clove in a small bowl, and stir well. Rub pork with ginger mixture. Drizzle 1 tablespoon soy sauce over pork. Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add pork; cook 2 minutes on each side or until browned. Cover; reduce heat to medium-low. Cook 20 minutes or until thermometer registers 160ยบ (slightly pink), turning after 10 minutes. Remove from skillet; cool. Finely chop 1 1/2 ounces pork to yield 1/4 cup, and set aside. Cut remaining pork crosswise into 12 slices; set aside. Combine 1/4 cup chopped pork, water chestnuts, and next 6 ingredients (water chestnuts through egg white) in a small bowl. Stir well; set aside. Working with 1 won ton wrapper at a time (cover remaining wrappers to keep them from drying), spoon 1 teaspoon of pork mixture into center of each wrapper. Moisten edges of dough with water, and bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Bring 8 cups water to a boil in a large saucepan. Add won tons, and cook 5 minutes. Drain; set aside. Combine broth, ginger slices, and 1 garlic clove in saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cabbage, and cook 1 minute. Ladle 1 1/2 cups broth mixture into each of 4 bowls. Add 3 won tons, 3 slices pork, and 1/3 cup spaghetti to each bowl. Top each serving with 1 tablespoon green onions, 1 teaspoon soy sauce, 1/2 teaspoon oyster sauce, and 1/4 teaspoon sesame oil.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: