Veggie Wontons with Sweet and Sour Sauce

• Produce

  • 3 stalks Bok choy
  • 1 Carrot
  • 5 cloves Garlic
  • 1 Ginger, root
  • 1/2 Ginger, fresh root
  • 3 Green onions
  • 1 cup Pineapple in, unsweetened juice

• Condiments

  • 6 tbsp Agave nectar
  • 1 tsp Soy sauce, low sodium
  • 1 tbsp Soy sauce or tamari, low sodium

• Baking & Spices

  • 2 cup Bagged coleslaw mix
  • 1 tbsp Cornstarch
  • 1/2 Red pepper

• Oils & Vinegars

  • 5 tbsp Apple cider vinegar
  • 1 Cooking spray/oil
  • 2 tsp Olive oil

• Bread & Baked Goods

  • 34 Wonton wrappers

• Beer, Wine & Liquor

  • 1 tsp Rice wine, seasoned

• Other

  • 5 Baby bella (crimini mushrooms, chopped

Found on eathealthyeathappy.com

Description

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
• 1/2 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 (look for vegan wrappers in Asian markets if you dont find them elsewhere)
• cooking spray/oil (I love Kelapo Extra Virgin Coconut Oil Spray )
• For the sweet and sour sauce:
• 1 c unsweetened crushed pineapple in juice
• 6 Tbs agave nectar (can substitute palm/coconut sugar or maple syrup)
• 5 Tbs apple cider vinegar
• 1/2 fresh ginger root, peeled and minced or grated
• 1 Tbs low sodium soy sauce or tamari
• 1 Tbs cornstarch

Directions

• To make the wonton filling, combine the mushrooms, ginger, garlic and oil in a large skillet or wok.
• Saute on low heat for about 8 minutes.
• Add the veggies, raise the heat to medium and saute about 5 minutes.
• Stir in the rice vinegar and soy sauce. Remove the filling to a large bowl to cool.
• To make the sauce, combine everything except the soy sauce and cornstarch in a small saucepan over medium heat.
• Combine the soy sauce and cornstarch in a separate bowl, making sure the cornstarch is mostly dissolved.
• Stir the mixture into the saucepan. Cook until thick and bubbly, about 3-4 minutes. Remove from heat.
• Heat the oven to 375. 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.
• Bake for 5 minutes, flip them over and bake for another 5 minutes. Repeat with the rest of the filling and wrappers.