Preparation
In a frying pan, heat the sesame oil on medium heat. Brown the wonton covers for 1 to 2 minutes, until they are crispy. Remove from the pan and pat dry with a paper towel.
In the same pan, cook the ground pork for 5 to 7 minutes while separating the meat with a wooden spoon, until no longer pink.
Add the Haiku Shiitake Mushrooms and the red cabbage. Continue cooking for another 2 to 3 minutes.
Add the teriyaki sauce and cook for 1 to 2 minutes.
Add the onions. Salt and pepper, and stir.
Divide the mix among 12 glass verrines.
Garnish with two wonton covers.
