Crispy wontons, teriyaki-pulled pork, cucumber, shredded carrots, and quick-cooking rice make for a 20-minute dinner extravaganza! Is your mouth watering yet?
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Teriyaki Sauce(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)
Vegetarian Oyster Sauce(ContainsSoy/Soja, Wheat/Blé)
Wonton Wrappers(ContainsWheat/Blé, Egg/Oeuf)
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat your oven to 450F. Wash and dry all produce. Bring rice and 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Once boiling, reduce heat to medium-low. Cook, until rice is tender and water has absorbed, 15-18 min.
Thinly slice the green onions. Slice the cucumber into 1/4-inch thick rounds. Cut the gai lan into 1-inch pieces.
Heat a large non-stick pan over medium heat. Whenhot, add 1 tbsp oil (dbl for 4 ppl), then gai lan. Cook, stirring occasionally, until gai lan is tender-crisp, 5-6 min. Add the pulled pork. Cook, breaking up the pork until warmed through, 3-4 min.** Season with salt and pepper.
While the gai lan cooks, whisk together the teriyaki sauce and oyster sauce in a small bowl. Set aside. Add carrots, cucumber, rice vinegar and 1/2 tsp sugar (dbl for 4ppl) to a large bowl and toss to combine. Set aside.
Cut wonton wrappers into triangles. Brush a parchment-lined baking sheet with 1/2 tbsp oil. Arrange wonton triangles on prepared sheet, then brush another 1/2 tbsp oil over the top side. Sprinkle with salt. Broil in the middle of oven, until wontons are golden-brown and crispy, 4-5 min. (NOTE: Use two prepared baking sheets for 4ppl.)
Fluff rice with a fork then season with salt. Divide rice between bowls. Top with pork mixture, pickled veggies and crispy wontons. Sprinkle over sesame seeds and green onions. Drizzle over teriyaki sauce from the small bowl.