Thursday, May 17, 2012

Vegetable Salad Cups


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
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 teaspoons rice vinegar or red wine vinegar
1 teaspoon Chinese dry mustard
1 teaspoon grated fresh ginger


Spray 24 1-3/4 inch muffin cups with a nonstick cooking spray, and place one wonton wrapper in each cup. Shape the wrapper to the cup. Bake the wrappers in a 375 degree oven for approx. 8 minutes, or until they are lightly browned. Remove from the oven and cool. These can be stored in an airtight container for up to one day.

To make the filling, cook the cabbage, green onion, sweet pepper, peas, bean sprouts and garlic in the sesame oil for 2-4 minutes, or until the peas have become tender and the cabbage has wilted. Remove the vegetables from the heat and drain all the liquid. Next stir the water chestnuts, Hoisin (or plum sauce), cilantro, honey, dry mustard, soy sauce, vinegar, and ginger into the vegetable mix. Cover this and refrigerate for 2-6 hours.

 Using a slotted spoon, fill each of the wonton cups with the vegetable mix. This can be topped with fresh chives to serve.

The wontons are best if served within two hours.

Makes 24 vegetable cup appetizers. 


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