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