Ingredients: Nonstick spray coating 24 wonton wrappers 2-1/2 cups finely shredded Chinese or other green cabbage 1 cup frozen baby green peas, thawed and patted dry 2 green onions, chopped (1/4 cup) 3 tablespoons bean sprouts 2 tablespoons finely chopped red sweet pepper 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 Chinese plum sauce 2 tablespoons soy sauce 1 tablespoon honey 2 teaspoons rice vinegar or red wine vinegar 1 teaspoon Chinese dry mustard 1 teaspoon grated fresh ginger Fresh chives (optional) Directions:1. Spray twenty-four 1-3/4-inch muffin cups with nonstick coating. Place a wonton wrapper in each, shaping it into a cup. Bake in a 375 degree F oven about 8 minutes or until lightly browned; cool. Keep in an airtight container at room temperature for up to 1 day. 2. 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. Remove from heat; drain any liquid. Stir in water chestnuts, cilantro, hoisin or plum sauce, soy sauce, honey, vinegar, dry mustard, and ginger. Cover and refrigerate for 2 to 6 hours. 3. To assemble, use a slotted spoon to fill cups with vegetable mixture. Top with fresh chives, if desired. Serve within 2 hours. |