32 won-ton wrappers
1 T. rice wine
2 tsp. soy sauce
1 tsp. granulated sugar
1 tsp. sesame oil
1 T. peanut oil
1 1/4 pounds small shrimp
1 medium scallion — minced
2 tsp. fresh ginger root — pared, and minced
4 1/2 cups green cabbage leaf — shredded
1/2 cup bean sprouts
1/2 cup red bell pepper — thinly sliced
1/2 cup shiitake mushrooms — thinly sliced
1 ounce walnuts — toasted

Preheat oven to 350º F. Spray 32 mini-muffin cups with nonstick cooking spray. Press a wonton wrapper into each muffin cup, forming a bowl. Spray each with nonstick cooking spray. Bake until lightly golden and crisp, 5-7 minutes. Meanwhile, in a small bowl, combine wine, soy sauce, sugar and sesame oil; set aside. In large nonstick skillet or wok, heat 2 tsp. of the peanut oil over medium high heat. Add shrimp and cook, stirring constantly, until just opaque, 2 minutes. Remove to plate and wipe skillet with paper towel. Return skillet to heat; add remaining peanut oil. Add scallion and ginger; stir-fry until fragrant, 1 minute. Add remaining ingredients and stir-fry until pepper is soft, 5-7 minutes. Stir in shrimp, wine-soy sauce mixture and walnuts; heat through. Spoon a generous T. of shrimp mixture into each wonton cup and serve immediately.

Yield: 32 cups
Serving Size: 4 cups

Calories: 277
Fat: 6g