Wonton Salad Cups

  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)

Another recipe

Switch theme