*Spring Roll in a Bowl

Note: For best printing results, please use Google Chrome.

Why recipe has been modified to support recovery from processed food addiction. 

Makes about 20 oz/2 servings. One Serving Provides: 1 grain serving            10 oz vegetable

Ingredients

Use any mixture of vegetables that will equal 27 oz.          

• 8 oz cooked rice, keep separate
• 16 oz cabbage, finely shredded
• 5 oz celery, thinly sliced
• 5 oz carrots, finely shredded
• 4 oz onions, diced
• 1 ½ Tbsp vegan oyster sauce
• 1 Tbsp soy sauce
• ½ tsp Chinese Five Spice
• ¼ tsp toasted sesame oil

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. 
5. Serve over rice. 
6. Keep leftovers covered, in the refrigerator and use within 5 days.