I’ve been trying to be more creative with what we eat and decided I wanted to make something like a pork wonton, never mind that I hadn’t eaten any wontons before. But I love crab rangoons so figured something like that stuffed with pork and cabbage and veggies probably wasn’t half bad. And you know what? It was awesome! So here’s the recipe for today.
Versatile Asian Pork
This dish is great over rice, as fillings for won-tons or to use to make egg-rolls (though you'll probably want more vegetables)
1. Dice the pork into as small of pieces as possible. At least cut the ribs into small 1/2" slices, then try to slice in half at least again.
2. Drizzle oil in skillet and add garlic. Add pork. Let the meat start to cook.
3. Chop the green onions into thin slices. Add to skillet.
4. Chop the cabbage into thin strips and then crossways again until you get about 1/2" squares. Or grate. The finer the better. Add to skillet.
5. Cook all together.
When it is completely cooked you can serve over rice. If you're doing this, cook 1 cup white rice according to package direction while you're working on the pork.
Or, use small tablespoons and put in the middle of won-ton wrappers. Seal the wrappers and cook.
Feel free to add additional vegetables, spices, etc. as you wish. This is meant to be a framework, a blank canvas for you to work your culinary magic.