Photo: J. Savage Gibson; Styling: Leslie Byars Simpson
1/2 (16-ounce) package wonton wrappers
2 pounds boneless pork loin, trimmed
3/4 cup sesame seeds, divided
1 cup vegetable oil, divided
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup dark sesame oil, divided
1/3 cup soy sauce
1/4 cup rice wine vinegar
10 to 12 small green onions, sliced
1 (10-ounce) package mixed salad greens
1 bok choy, shredded
How to Make It
Cut wonton wrappers into 1/2-inch strips, and cut pork into 3- x 1-inch strips; set aside.
Toast 1/2 cup sesame seeds in a large heavy skillet over medium-high heat, stirring constantly, 2 to 3 minutes; remove from skillet.
Pour 1/2 cup vegetable oil into skillet; heat to 375°. Fry wonton strips in batches until golden. Drain on paper towels; set aside. Drain skillet.
Combine remaining 1/4 cup sesame seeds, flour, salt, and pepper in a heavy-duty zip-top plastic bag; add pork. Seal and shake to coat.
Pour 2 tablespoons sesame oil into skillet; place over medium heat. Fry half of pork in hot oil, stirring often, 6 to 8 minutes or until golden. Remove and keep warm. Repeat procedure with remaining 2 tablespoons sesame oil and pork.
Process toasted sesame seeds, remaining 1/2 cup vegetable oil, soy sauce, and vinegar in a blender 1 to 2 minutes or until smooth.
Combine pork and green onions; drizzle with soy sauce mixture, tossing gently.
Combine mixed greens and bok choy; top with pork mixture and fried wonton strips. Serve immediately.