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1 tablespoon olive oil 

1/4 teaspoon red pepper flakes

3 cloves garlic, minced

1 tablespoon ginger, minced 2 scallions, whites and greens separated, cut thinly on bias

1 package Pine View Farms ground pork (if substituting ground chicken or  turkey, add 2 Tbsp. more oil)

1 pound baby bok choy, leaves separated and cut into 1 1/2-inch pieces if large

1 carrot, finely grated

2 tablespoons white vinegar

6 ounces fresh wonton wrappers

Kosher salt


  1. Heat oil and red pepper flakes in a skillet over medium heat. Add garlic, ginger, and scallion whites. Cook, stirring, until scallions are tender, about 1 minute.
  2. Add pork, breaking up with a spoon until cooked through, about 3 minutes.
  3. Add bok choy; cover and steam until tender, about 5 minutes. Remove from heat and add carrots. Season with vinegar and salt. Set aside.
  4. 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 skillet and toss. Serve with scallion greens.