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Won Ton Mee

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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

Details

Servings 1

Preparation

Step 1

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 160º (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.

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