Recipe for LaMa

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Inside-out Eggroll Casserole

1 TBS canola oil
1/2 cup EACH thinly sliced celery (on the diagonal), red pepper, and onions
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.

How to:

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. Also can be wrapped in a tortilla. Good warm or cold.

Serves 4-6


On my list for next week! With the tofu, you know ;)



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This page contains a single entry by MamaT published on November 17, 2008 1:21 PM.

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