DECONSTRUCTED POTSTICKER STIRFRY
ground pork or shrimp, carrots, cabbage, scallions, garlic
FOR CARROT AND BEET SLAW::
1 bunch carrots, coarsely shredded [reserve 2 carrots reserved for potstickers]
1 bunch beets, coarsely shredded
4 scallions, thinly sliced
2 tbsp rice vinegar
1 tsp vegetable oil
1 tsp sesame oil
salt + pepper
In a bowl, combine carrots, beets, scallions, vinegar, oil and sesame oil. Season with salt and pepper, and toss to combine. Let rest until the pot stickers are prepared.
1 tbsp oil
3 cloves garlic, minced
1 tbsp ginger, minced
4-6 scallions, whites and greens separated, cut thinly on bias
1/2lb ground pork or shrimp
2 carrots, coarsely shredded
2 cups shredded cabbage
2 tbsp white or rice vinegar
6 ounces fresh wonton wrappers, cut into 1" strips
soy sauce + hot sauce, optional
Heat oil in a skillet over medium heat. Add garlic, ginger, and scallion whites. Cook, stirring, until scallions are tender, about 1 minute. Add pork and cook, breaking up with a spoon until pork is no longer pink in the center, about 4 minutes. (If using shrimp, just cook until warmed through). Add the carrots and cabbage; sauté just 1-2 minutes more. Remove from heat and season with vinegar and salt. Set aside.
Meanwhile, bring a pot of water to a boil. Season with salt. Add wonton wrappers one at a time. Cook until al dente, about 1 minute. Drain. Add wonton wrappers to the skillet and toss. Place the skillet back over medium heat if needed to warm through. Serve topped with scallion greens, soy sauce and hot sauce, to taste and a side of Carrot + Beet Slaw.