32 won-ton wrappers
\n1 T. rice wine
\n2 tsp. soy sauce
\n1 tsp. granulated sugar
\n1 tsp. sesame oil
\n1 T. peanut oil
\n1 1\/4 pounds small shrimp
\n1 medium scallion — minced
\n2 tsp. fresh ginger root — pared, and minced
\n4 1\/2 cups green cabbage leaf — shredded
\n1\/2 cup bean sprouts
\n1\/2 cup red bell pepper — thinly sliced
\n1\/2 cup shiitake mushrooms — thinly sliced
\n1 ounce walnuts — toasted<\/p>\n
Preheat oven to 350\u00ba 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.<\/p>\n
Yield: 32 cups
\nServing Size: 4 cups<\/p>\n
Calories: 277
\nFat: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
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 350\u00ba F. Spray…<\/p>\n