Beef and Shiitake Wonton Cups

Prep Time: 30 mins. | Cook Time: 20 mins.
Tip: Serve with Sriracha sauce for an extra kick!

15 wonton wrappers

Olive oil cooking spray

For filling:

1lb of ground beef

2 cups of shiitake mushrooms, sliced

1 tablespoon of sesame oil

1 tablespoon of freshly grated ginger

For sauce:

1/4 cup low sodium Kikkoman soy sauce

1 tablespoon of rice wine

1 teaspoon of sesame oil

2 tablespoons of Hoisin sauce

For slaw:

1 cup of slaw (broccoli, cabbage and carrot)

1 tablespoon of mayonnaise

1 teaspoon of wasabi paste

For garnish:

1/2 cup of unsalted cashews, chopped

1/4 cup of scallions, sliced

Preheat oven to 350 degrees.
Spray a muffin tin with cooking spray and place two wonton wrappers in each holder, one wrapper at a time. Give the wontons a quick spritz with the cooking spray.
Put them in the oven for approx. 7-8 mins. or until golden brown.
Combine all of the ingredients for the sauce. Mix well, and set aside.
Heat 1 tablespoon of sesame oil in a non-stick pan on medium-high heat. Add the ground beef, and stir until partially browned. Add the sauce. Cook until all of the beef has browned, and then add the shiitake mushrooms and the freshly grated ginger. Turn the heat to medium-low and simmer until the mushrooms have softened up. Remove from heat.
For the slaw, simply mix the mayonnaise and the wasabi (amount of wasabi can be adjusted to your taste).
Then, mix it into the slaw thoroughly so that everything is evenly coated.
Cashew crushin’ time! This sounds tedious, but it can be really simple. My favourite way to chop up cashews is to grab a handful, place them on a chopping board, and use the back of a large knife and press down on them. This way you get a nice variety of chunk sizes, and it’s efficient.
Finally, assembly time! Spoon the beef and shiitake mixture into the wonton cups with a tablespoon. Then spoon the slaw on top (approx. 1 teaspoon).
Garnish with crushed cashews and sliced scallions.