Thai Spinach Cups

Name: Thai Spinach Cups
Ingredients: 1 Tbs. olive oil; 1 small onion, finely chopped (about 1/2 cup); 1 12-oz. pkg. frozen soy crumbles, thawed; 1 cup frozen corn, thawed; 2 green onions, chopped (about 1/4 cup); 1/2 tsp. Thai red chili paste, such as Sriracha; 1 large bunch spinach leaves separated from stems (at least 12 leaves); 1 cucumber, seeded and diced (about 1 1/2 cups); 1/4 cup roasted, unsalted peanuts, finely chopped; 3 Tbs. seasoned rice vinegar

10 ingredients

7 steps

Ingredients

1 Tbs. olive oil
1 small onion, finely chopped (about 1/2 cup)
1 12-oz. pkg. frozen soy crumbles, thawed
1 cup frozen corn, thawed
2 green onions, chopped (about 1/4 cup)
1/2 tsp. Thai red chili paste, such as Sriracha
1 large bunch spinach leaves separated from stems (at least 12 leaves)
1 cucumber, seeded and diced (about 1 1/2 cups)
1/4 cup roasted, unsalted peanuts, finely chopped
3 Tbs. seasoned rice vinegar

Directions

1

To make Filling: Heat oil in large nonstick skillet over medium-high heat.
2

Add onion, and cook 5 to 7 minutes, or until softened.
3

Stir in soy crumbles, corn and green onions, and saute 1 minute.
4

Add chili paste, and cook 3 minutes more.
5

Season with salt and pepper, and transfer to serving bowl.
6

To make Cucumber Relish: Combine cucumber, peanuts and vinegar in medium bowl.
7

Have guests make their own cups by placing small amount of filling into one spinach leaf and topping it with small spoonful of relish.