Why recipe has been modified to support recovery from processed food addiction. If you love egg rolls, this is a quick simple meal with all the flavor without the wrapper or deep frying!
| Will make about 20 oz/2 servings. One serving provides: about 10 oz vegetable |
Ingredients
Use any mixture of vegetables that will equal 26 oz.
- 15 oz cabbage, finely shredded
- 4 oz carrots, finely shredded
- 4 oz celery, thinly sliced
- 3 oz onions, diced
- 1 ½ Tbsp vegan oyster sauce
- 1 Tbsp soy sauce
- ½ tsp Chinese Five Spice
- ¼ tsp toasted sesame oil
- Japanese 7-Spice, optional
Instructions
- This will come together quickly so have all the ingredients premeasured and ready.
- In a large bowl toss the cabbage, celery carrots and onions together so that they are well mixed.
- Preheat a wok or large pan then add the vegetables all at once. Cook until the vegetables wilt taking care they don’t overcook.
- Add the sauces, spice and sesame oil. Toss until well combined. If you want a little spice add a very light sprinkle of Japanese 7-Spice.
- Divide into 2 servings and serve over rice. To make a more complete meal add a serving of soy curls or tofu.
- Keep leftovers in a container with lid, in the refrigerator, for up to 4 days.