Sunday, May 4, 2008

Egg Roll Casserole

this was very popular on the WW Recipe Review board but i didn't really like it. mine turned out too...cabbage-y.

Inside-out egg roll casserole (Core)
1/2 cup EACH thinly sliced celery (on the diagonal), red pepper, and onions
1 TBS canola oil
1 bag cole slaw mix (cabbage, carrots, etc.)
1-2 garlic cloves, minced
1/2 tsp. grated fresh ginger root
1/2 tsp Chinese five-spice powder OR allspice
Soy sauce, to taste
Salt and pepper to taste
Chili flakes
Add-ins: 1.5 lb of your choice of COOKED tofu, meat, poultry, or seafood; and your choice of canned, drained water chestnuts, snow peas, canned hearts of palm, canned bamboo shoots, scallions, julienned green beans, etc.

Saute celery/peppers/onion in canola oil for 1 minute. Add garlic, ginger, five-spice, and slaw mix and saute until it starts to cook down. Add soy sauce and chili flakes to taste; saute a bit longer and then add your choice of add-ins. Remaining cooking time depends on add-ins. DO NOT OVERCOOK; cabbage should still have some crunch. Serve alone or with brown rice. Have Chinese hot mustard and/or hoisin sauce on the side for dipping fork into. Also can be wrapped in a 1-pt. tortilla. Good warm or cold

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