Beef and Shiitake Wonton Cups

Preheat oven to 350 degrees F. Spray a standard size 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 approximately 7-8 minutes or until golden brown.

Combine all of the ingredients for the sauce in a bowl. Mix well, and set aside.

For the filling: Heat the 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 in a small bowl (amount of wasabi can be adjusted to your taste). Then, mix it into the slaw vegetables in a medium sized bowl 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 (approximately 1 teaspoon per cup). Garnish with crushed cashews and sliced scallions. Serve with Sriracha sauce for an extra kick!