Heat the sesame oil in a large skillet over medium high heat. Add in the minced garlic and chopped ginger and cook for 1 minute until it becomes fragrant and then add in the ground pork. Use a wooden spoon to break up the meat into a crumbly consistency.

Once the pork is no longer pink (approx 5 minutes) add in the bok choy and napa cabbage and stir. Cook the vegetables for 4-5 minutes.

In a bowl stir together the soy sauce, honey, rice vinegar and ground ginger.

Pour the sauce over the meat and veggies and leave it to cook on medium heat until all of the veggies have wilted.

Meanwhile bring a pot of salted water to a boil. I recommend working in batches. Add half of the wonton pieces into the pot being sure to add each one in individually so that they do not clump together. Stir gently as they cook so they don’t stick together and then after 2 minutes of cooking use a slotted spoon to remove them individually from the boiling water and transfer to a bowl of cold water. Repeat cooking the second half of the wrappers.

In a small bowl stir together the water and arrowroot powder. Once the bok choy and napa cabbage are tender, move the mixture to the side so there is a small space in the pan with the excess sauce. Pour in the arrowroot and water and stir. This will help to thicken up the sauce.

Leave to cook for a minute or two and then drain the wonton wrappers and add them to the meat mixture. Very gently stir once or twice to incorporate them without overstirring which will cause the wontons to clump.

Divide between bowls and top with chili crunch and chopped scallions.