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Ingredientes
- 32 x wonton wrappers (6 ounce)
- 1 Tbsp. rice wine
- 2 tsp soy sauce
- 1 tsp granulated sugar
- 1 tsp sesame oil
- 1 Tbsp. peanut oil
- 1Â 1/4 lb small shrimp
- 1 med scallion -- chopped
- 2 tsp fresh ginger root, pared - chopped
- 4Â 1/2 c. green cabbage -- shredded
- 1/2 c. bean sprouts
- 1/2 c. red bell pepper -- thinly sliced
- 1/2 c. shiitake mushrooms -- thinly sliced
- 1 ounce toasted walnuts -- minced
Direcciones
- 1. Preheat oven to 340 oF. Spray 32 mini-muffin c. with nonstick cooking spray.
- 2. Press a wonton wrapper into each muffin c., forming a bowl. Spray each with nonstick cooking spray. Bake till lightly golden brown and crisp, 5-7 min.
- 3. Meanwhile, in a small bowl, combine wine, soy sauce, sugar and sesame oil; set aside.
- 4. In large nonstick skillet or possibly wok, heat 2 tsp. of the peanut oil over medium high heat. Add in shrimp and cook, stirring constantly, till just opaque, 2 min. Remove to plate and wipe skillet with paper towel.
- 5. Return skillet to heat; add in remaining peanut oil. Add in scallion and ginger; stir-fry till fragrant, 1 minute. Add in remaining ingredients and stir-fry till pepper is soft, 5-7 min. Stir in shrimp, wine-soy sauce mix and walnuts; heat through.
- 6. Spoon a generous Tbsp. of shrimp mix into each wonton c. and serve immediately.
- Serving (4 c.) provides: 3/4 fat, 1 1/2 v, 1 p, 3/4 b, 10 cal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 8 servings | |
| Calories 501 | |
| Calories from Fat 58 | 12% |
| Total Fat 6.54g | 8% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 920mg | 38% |
| Potassium 367mg | 10% |
| Total Carbs 79.54g | 21% |
| Dietary Fiber 4.0g | 13% |
| Sugars 2.53g | 2% |
| Protein 28.31g | 45% |
