BLE – Egg Roll in a Bowl

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This recipe has been modified for BLE structured meal planning. 

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

The vegetable weights are a guideline. For easy calculation keep at 26 ounces. The vegetables will weigh less after cooking.

(partial veg)    15 oz cabbage, finely shredded

(partial veg)    4 oz carrots, finely shredded

(partial veg)    4 oz celery, thinly sliced

(partial veg)    3 oz onions, diced

(free)               1 ½ Tbsp vegan oyster sauce

(free)               1 Tbsp soy sauce

(free)               ½ tsp Chinese Five Spice

(free)               ¼ tsp toasted sesame oil

(free)               Japanese 7-Spice, optional

Instructions

  1. This will come together quickly so have all the ingredients premeasured and ready.
  2. In a large bowl toss the cabbage, celery carrots and onions together so that they are well mixed.
  3. Preheat a wok or large pan then add the vegetables all at once. Cook until the vegetables wilt taking care they don’t overcook.
  4. 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.
  5. Divide into 2 servings and serve over rice. To make a more complete meal add a serving of soy curls or tofu. 
  6. Keep leftovers in a container with lid, in the refrigerator, for up to 4 days.