Ingredients
2 tablespoons canola oil
2 scallions, thinly sliced, white and green parts separated
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger (from a 1-inch piece)
1 pound ground pork
½ pound shiitake mushrooms, stems discarded and caps thinly sliced
kosher salt
4 cups low-sodium chicken broth
1 tablespoon fish sauce or soy sauce
4 ounces wonton wrappers (about 10), sliced into 1/2-inch strips
2 tablespoons fresh lime juice, plus lime wedges for serving
sliced red chili peppers and cilantro leaves, for serving
Directions
1
Heat the oil in a large saucepan over medium-high heat. Add the scallion whites, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Add the pork and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes. Add the mushrooms and ½ teaspoon salt and cook, stirring frequently, until tender, 2 to 3 minutes more.
2
Add the broth, fish sauce, and 2 cups of water to the saucepan and bring to a boil. Add the wonton wrappers, reduce heat, and simmer until tender, 1 to 2 minutes. Stir in the lime juice. Serve with scallion greens, chili peppers, cilantro, and lime wedges.