scallions, thinly sliced, white and green parts separated
cloves garlic, chopped
chopped fresh ginger (from a 1-inch piece)
shiitake mushrooms, stems discarded and caps thinly sliced
low-sodium chicken broth
fish sauce or soy sauce
wonton wrappers (about 10), sliced into 1/2-inch strips
fresh lime juice, plus lime wedges for serving
sliced red chili peppers and cilantro leaves, for serving
- 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.
- Add the broth, fish sauce, and 2 cups 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 the scallion greens, chili peppers, cilantro, and lime wedges.