Wonton Salad Cups

• nonstick spray coating
• 24 wonton wrappers
• 2 12 cups finely shredded Chinese cabbage or 2 12 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)

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.

nonstick spray coating, wonton wrappers, chinese cabbage, frozen baby green pea, green onions, bean sprouts, sweet red peppers, garlic, sesame oil, water chestnuts, fresh cilantro, hoisin sauce, soy sauce, honey, rice vinegar, chinese, ginger, fresh chives

Taken from www.food.com/recipe/wonton-salad-cups-107461 (may not work)