This recipe has been modified to support a balanced meal plan. More info here. If you love spring rolls, this is a quick simple meal with all the flavor without the wrapper or deep frying!
| Makes 2 servings. One serving provides: 10 oz vegetables Aprx Nutrition For One Serving Cal: 127 Protein: 4.5g Carbs: 27g Fat: 1.4g Fiber: 8.1g |
Ingredients
Use any mixture of vegetables that will equal 20 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, for hot and spicy
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 like hot and spicy, add a very light sprinkle of Japanese 7-Spice.
- Divide into 2 servings. To make a more balanced meal serve with rice and a serving of soy curls or tofu.
- Keep leftovers in a container with lid, in the refrigerator, for up to 4 days.