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If you plan to garnish your Eggroll in a Bowl using home-fried wonton wrappers, heat some vegetable oil to 350 degrees F. Cut the wrappers into strips and fry in the hot oil until crispy. Remove with a spider or strainer, drain on paper towels and set aside. If you are using store-bought won ton strips, skip to the next step.
In a small sauce pan, place soy sauce, rice vinegar, honey, sweet chili sauce, sesame oil and sugar and heat to bubbly.
In a small bowl mix corn starch and water and add to the bubbly mixture and stir until thick. Cool and set aside for serving.
In a large heavy wok, heat two teaspoons of peanut oil over the highest heat possible. Once the oil is shimmering, add the mushroom slices and toss and cook for up to eight minutes, or until they have browned and shriveled. Remove to a bowl.
Heat the remaining two teaspoons of peanut oil and once shimmering, add the pork and break up into small pieces as it cooks.
Once the pork is no longer pink, add the ginger and garlic and continue cooking until any liquid in the pan is gone and the pork has browned and is just starting to stick to the pan. Pour this into the same bowl as the mushrooms.
Add the sesame oil and once hot, add the carrots and radish and cook for two minutes.
Add the scallion whites and cabbage and cook for a few minutes, just until the cabbage starts to wilt.
Add the soy sauce, sugar and salt and toss.
Add the bowl contents and the bean sprouts and heat just until the mixture is at serving temperature.
Serve in bowls topped with the optional fried strips of wontons and the sauce on the side. Garnish with scallion greens as well.