of wonton wrappers 1 recipe for sweet and sour sauce (below) 1 pound ground pork 1 large sweet onion, diced 1/2 cup carrots, sliced lengthwise 1 small head of cabbage, shredded 4 cloves of garlic, minced 1 tablespoon fresh ginger, grated 1/2 teaspoon pepper 1 tablespoon sesame oil 1 tablespoon vegetable oil 1/4 cup soy free "soy" sauce (or regular soy sauce, if no soy allergy) oil for frying
Cook your ground pork and onions, over medium to high heat, in a large enough skillet that will fit all the cabbage. Once the meat is no longer pink and the onions are translucent, add the cabbage and carrots. Continue cooking over medium to high heat for 4 to 5 minutes, stirring occasionally. While that is cooking stir combine the garlic, ginger, sesame oil, vegetable oil, pepper, and soy sauce. Pour the sauce into your stir fry, and stir to coat. Continue cooking and stirring for 8 to 10 minutes. Plate up the stir fry, top that with crispy wontons, and drizzle with sweet and sour sauce.
sugar or lightly packed light brown sugar 1/4 teaspoon salt 1 tablespoon ketchup 1 tablespoon soy free soy sauce, or regular soy if no allergy 3 tablespoons rice vinegar 1/2 cup water 2 teaspoons cornstarch dissolved in
Beat eggand add kaska, stirring to coat. I took the classic Russian Jewish dish of sautéed onions tossed with pasta and buckwheat groats, added ham and red cabbage, all wrapped up in eggroll wrappers to dip in a sweetandsoursauce
Whisk in cornstarch to the pineapple juice/water then add to saucepanandstir until well combined. Also, instead of frying the wontons (which you can totally do if you prefer), I decided to bake them instead
Continue to boil the mixture, stirring frequently, until the sauce begins to thicken. Serve the saucewith the grapes still in it for a unique experience that will give your friends and family something to talk about
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