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1
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.
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2
Give the wontons a quick spritz with the cooking spray.
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3
Put them in the oven for approximately 7-8 minutes or until golden brown.
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4
Combine all of the ingredients for the sauce in a bowl.
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5
Mix well, and set aside.
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6
For the filling: Heat the sesame oil in a non-stick pan on medium-high heat.
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7
Add the ground beef, and stir until partially browned.
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8
Add the sauce.
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9
Cook until all of the beef has browned, and then add the shiitake mushrooms and the freshly grated ginger.
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10
Turn the heat to medium-low and simmer until the mushrooms have softened up.
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11
Remove from heat.
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12
For the slaw, simply mix the mayonnaise and the wasabi in a small bowl (amount of wasabi can be adjusted to your taste).
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13
Then, mix it into the slaw vegetables in a medium sized bowl so that everything is evenly coated.
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14
Cashew crushin time!
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15
This sounds tedious, but it can be really simple.
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16
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.
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17
This way you get a nice variety of chunk sizes, and its efficient.
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18
Finally, assembly time!
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19
Spoon the beef and shiitake mixture into the wonton cups with a tablespoon.
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20
Then spoon the slaw on top (approximately 1 teaspoon per cup).
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21
Garnish with crushed cashews and sliced scallions.
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22
Serve with Sriracha sauce for an extra kick!
