Description
A vibrant, flavorful dish featuring stir-fried vegetables in a savory sauce, served in crispy wonton cups for a fun and colorful appetizer or light meal.
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (or any high smoke point oil)
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated or minced
- 1 small red onion, thinly sliced
- 1 red bell pepper, julienned
- 1 yellow or orange bell pepper, julienned
- 1 large carrot, julienned or matchstick cut
- 1 cup broccoli florets, small bite-sized pieces
- 1 cup snap peas or snow peas, trimmed
- 1/2 cup mushrooms (shiitake, cremini, or button), sliced
- 1/4 cup water chestnuts, sliced (canned, drained)
- 2 green onions, thinly sliced (greens and whites separated)
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup (optional)
- 1 teaspoon cornstarch (mixed with 1 tablespoon cold water to make a slurry)
- 1/2 teaspoon sriracha or a pinch of red pepper flakes (optional)
- 24 square wonton wrappers
- Cooking spray or a little melted butter/oil
- Optional garnish: toasted sesame seeds, fresh cilantro leaves, chopped
Instructions
- Prepare the stir-fry sauce: In a small bowl, combine soy sauce, hoisin sauce, rice vinegar, honey (optional), and sriracha (optional). Mix well. In another small bowl, make a slurry by combining cornstarch with 1 tablespoon of cold water, then stir it into the sauce. Set aside.
- Prepare the wonton cups: Preheat your oven to 375°F (190°C). Lightly spray a muffin tin with cooking spray or brush with melted butter. Gently press one wonton wrapper into each muffin cup, shaping them to fit. Lightly spray or brush the tops with more oil. Bake for 8–10 minutes until golden and crispy. Remove from the tin and set aside.
- Stir-fry the vegetables: Heat sesame oil and vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sautéing for 1 minute. Add red onion, bell peppers, carrot, and broccoli. Stir-fry for 4–5 minutes until the vegetables are tender but still crisp.
- Add mushrooms, snap peas, and water chestnuts. Stir everything together and cook for another 2–3 minutes, until the mushrooms soften and the peas are tender-crisp.
- Add the stir-fry sauce: Pour the prepared sauce into the skillet and toss the vegetables to coat. Let the sauce simmer for 2 minutes, allowing it to thicken and glaze the vegetables. Stir in the green onions (white parts), then remove from heat.
- Assemble the cups: Spoon the stir-fried vegetable mixture into the baked wonton cups. Garnish with green onions (green parts), toasted sesame seeds, and fresh cilantro.
- Serve immediately or refrigerate the stir-fry and assemble the cups right before serving to maintain the crispness of the wonton wrappers.
Notes
- For a protein boost, add tofu, tempeh, or grilled chicken to the stir-fry mix.
- Swap in veggies like zucchini, cauliflower, or baby corn if preferred.
- To avoid soggy wonton cups, assemble them just before serving and ensure the stir-fry is not too saucy.
- Make it vegan by using plant-based protein and ensuring the wonton wrappers are vegan.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking and Stir-frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 wonton cup
- Calories: Approximately 80-100
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
