2 celery stalks
1C sliced snow peas
1/2C chopped bean sprouts
2/3C sliced shitake mushroom caps
3 finely sliced green onions
1T extra virgin olive oil
1T black sesame oil
1t grated ginger
1/4C minced garlic
Directions for wonton cups:
Making the wonton cups is easy, just buy a package of round wonton skins that are used for sui mai (they are thinner than those used for pot stickers), brush them with olive oil on both sides and place into mini muffin pans. Bake for 5 minutes or until they start to turn golden in a 350 degree oven. Keep them light in color as they get browner when you fill and reheat them.
Directions for vegetables:
The vegetables were cooked one at a time in a wok to keep them crisp, then blended together at the end. Since they were being used for an appetizer, they were cut into small pieces, many of them at a diagonal. Mix both oils in your wok or shallow pan over a high heat, start sauteing the denser vegetables first, celery, pea pods, set aside and cook the onions, mushrooms and bean sprouts. Garlic and ginger can be added to one of the first vegetables when there is more oil in the pan.
Directions for finished product:
After you've made the cups and set aside, fill each one 2/3 of the way full. For this particular appetizer I over baked the wontons for a stronger taste and better contrast to the filling. since the filling was hot, I didn't bake the two together, so I added the hoisin sauce and served. If making these componants ahead of time, bring the filling to room temperature before baking them together in a 400 degree oven for 5 minutes. Add the Hoison sauce after they have come out of the oven, so it will remain a condiment and not melt into the filling.