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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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This is a wonderful appetizer!! Light, crunchy, and refreshing. This recipe came from BHG. The 2 hour cooking time is chilling time. Ingredients:
nonstick spray coating |
24 wonton wrappers |
2 1/2 cups finely shredded chinese cabbage or 2 1/2 cups other green cabbage |
1 cup frozen baby green pea, thawed and patted dry |
2 green onions, chopped (1/4 cup) |
3 tablespoons bean sprouts |
2 tablespoons finely chopped sweet red peppers |
2 cloves garlic, minced |
1 tablespoon toasted sesame oil |
2 tablespoons finely chopped water chestnuts |
2 tablespoons snipped fresh cilantro |
2 tablespoons hoisin sauce or 2 tablespoons chinese plum sauce |
2 tablespoons soy sauce |
1 tablespoon honey |
2 teaspoons rice vinegar or 2 teaspoons red wine vinegar |
1 teaspoon chinese hot dry mustard |
1 teaspoon grated fresh ginger |
fresh chives (optional) |
Directions:
1. Spray twenty-four 1-3/4-inch muffin cups with nonstick coating.
2. Place a wonton wrapper in each, shaping it into a cup.
3. Bake in a 375 degree F oven about 8 minutes or until lightly browned; cool.
4. Keep in an airtight container at room temperature for up to 1 day.
5. For filling, cook cabbage, peas, green onion, bean sprouts, sweet pepper, and garlic in sesame oil for 2 to 4 minutes or until peas are crisp-tender and cabbage has wilted.
6. Remove from heat; drain any liquid.
7. Stir in water chestnuts, cilantro, hoisin or plum sauce, soy sauce, honey, vinegar, dry mustard, and ginger.
8. Cover and refrigerate for 2 to 6 hours.
9. To assemble, use a slotted spoon to fill cups with vegetable mixture.
10. Top with fresh chives, if desired.
11. Serve within 2 hours.
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