Ingredients
3/4 cup plum sauce2 tablespoons Dijon mustard2 tablespoons sesame oil12 ounces uncooked shrimp (31-40 per pound), peeled, deveined and coarsely chopped1/2 teaspoon minced fresh gingerroot1 cup shredded red cabbage1 cup shredded carrots1/4 cup chopped green onions1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped3 tablespoons hoisin sauce6 large Chinese or napa cabbage leaves1/2 cup wonton stripsOptional: Shredded carrots, julienned green onions and sesame seeds
Preparation
In a small bowl, stir together plum sauce and mustard. Set aside.
In a large skillet, cook shrimp and ginger in sesame oil just until shrimp turn pink, 2-3 minutes. Add shredded cabbage, carrots and green onions; cook until carrots are tender, 2-3 minutes. Stir in water chestnuts and hoisin sauce; heat through. Divide mixture between cabbage leaves; top with wontons and if desired, additional carrots, green onions and sesame seeds. Serve with plum sauce mix.
