party: nutty wontons and a spicy mango dip

[Guest guest]

(the mango ginger sauce likely has more oil than is needed for flavor.)

 

 

 

nutty wontons (oven fried)

Mango Ginger Dipping Sauce

 

 

* Exported from MasterCook *

 

Nutty Wontons (Oven Fried)

 

Recipe By :Tiberio

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

24 wonton wrappers

2 cloves garlic -- crushed

1 tablespoon olive oil

1/4 cup defatted low-sodium vegetable broth

1 tablespoon light soy sauce

1/2 cabbage head -- shredded

1 large carrot -- shredded

(or small bag of cole slaw mix)

2 cups fresh bean sprouts

1 teaspoon minced ginger -- or less to taste

1 teaspoon hot sesame oil (optional)

1/2 cup unsalted dry roasted peanuts -- coarsely chopped

(crush in a blender or processor)

1/4 cup fat-free egg substitute

additional egg substitute and water -- for coating

wontons

cooking spray

 

Saute garlic in olive oil for a minute. Add the broth, soy sauce, vegetables,

spices and sesame oil. Simmer until vegetables are wilted and almost full

cooked. Remove saute pan from heat. Cool.

 

Meanwhile lightly coat a 12-cup muffin tin with cooking spray. Place 12 wonton

wrappers in the muffin tin, one in each cup.

 

When saute is cooled to lukewarm temperature, add peanuts and egg substitute.

Fill the wonton wrapper in the muffin tin with the saute mixture. Place another

wonton wrapper on top of each filled wonton. Fold corners in and seal by

brushing a thin coat of egg substitute over them with a pastry brush.

 

BAKE AT 375F (preheated) for 10 to 12 minutes, or until edges start to look dark

brown and crisp.

 

PER WONTON: 110 cals, 5g protein; 14g carbohydrate; 4g fat; 2g fiber. (1 starch,

1 veg)

 

Description:

" Serve as appetizer or side dish "

Source:

" 1998 Vegetarian Homestyle Cooking by Jeanne Tiberio "

Start to Finish Time:

" 0:50 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 114 Calories; 5g Fat (34.6% calories from

fat); 5g Protein; 15g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 180mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543 96 0 0 4408 0 3220 2130706543 0

 

 

 

* Exported from MasterCook *

 

Mango Ginger Dipping Sauce

 

Recipe By :Chile Pepper Magazine

Serving Size : 4 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons ginger -- grated

2 tablespoons rice vinegar

3 whole mangos -- ripe

3 tablespoons Tabasco Habenero Hot Pepper Sauce

2 large garlic cloves -- chopped

3 tablespoons olive oil

1/4 cup orange juice

 

Combine grated ginger and rice vinegar in a small nonreactive bowl. Set aside.

 

Puree mangos in blender until smooth.

 

Add remaining ingredients (ginger-vinegar mixture last) to blender container.

Puree until smooth.

 

Serve at room temperature as a garnish or dipping sauce for Hot Grilled Shrimp

or Eggroll

 

Refrigerate leftover sauce up to 2 days.

 

Terry Pogue posted on Mc_Recipes 2001-12

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 206 Calories; 11g Fat (43.3% calories

from fat); 1g Protein; 30g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 53mg

Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 2 Fruit; 2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 1471 0 0 0

 

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