Veggie Wontons Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the wontons:
5 Baby Bella (crimini) mushrooms, chopped
5 cloves garlic, minced
1" ginger root, peeled and grated
2 tsp. olive oil
2 c. bagged coleslaw mix
3 stalks bok choy, chopped
1 carrot, grated
½ red pepper, chopped
3 green onions, chopped (save some tops for garnish)
1 tsp. seasoned rice wine (sushi) vinegar
1 tsp. low sodium soy sauce
34 wonton wrappers
cooking spray/oil
For the sweet and sour sauce:
1 c. unsweetened crushed pineapple in juice
6 T. agave nectar (can substitute palm/coconut sugar or maple syrup)
5 T. apple cider vinegar
½" fresh ginger root, peeled and minced or grated
1 T. low sodium soy sauce or tamari
1 T. cornstarch
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Directions: |
Directions:1. To make the wonton filling, combine the mushrooms, ginger, garlic and oil in a large skillet or wok.
2. Saute on low heat for about 8 minutes.
3. Add the veggies, raise the heat to medium and saute about 5 minutes.
4. Stir in the rice vinegar and soy sauce. Remove the filling to a large bowl to cool.
5. To make the sauce, combine everything except the soy sauce and cornstarch in a small saucepan over medium heat.
6. Combine the soy sauce and cornstarch in a separate bowl, making sure the cornstarch is mostly dissolved.
7. Stir the mixture into the saucepan. Cook until thick and bubbly, about 3-4 minutes. Remove from heat.
8. Heat the oven to 375º. Coat a cookie sheet with spray oil. Fill the wontons as you like or use this easy triangle fold method , placing them on the sheet as you go. Give each wonton a good spray with the oil.
9. Bake for 5 minutes, flip them over and bake for another 5 minutes. Repeat with the rest of the filling and wrappers. |
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Number Of
Servings: |
Number Of
Servings:5 |
Preparation
Time: |
Preparation
Time:50 Mins |
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