Monday, February 9, 2009

Spring No-rolls

Adapted from an eggroll recipe, it does make a good filling for ricepaper rounds, but also a nice dish on its own or topping rice.

  • 1 small head of cabbage (remove tough outer leaves and save for use as a compress.) grated or chopped into small pieces.
  • 2 large handfulls of mung bean sprouts (soak in a bowl of water with 1/4 tsp vinegar, then rinse)
  • 1 med zuchinni, grated
  • 2 large carrots, grated
  • 1/2-1 onion, chopped
  • 2 cloves of garlic
  • soy sauce to taste* (Obviously, use appropriate sauce for your allergens)

Put 1 TBS sesame oil in bottom of large saucepan. Sautee onion and garlic lightly. Add all veggies, cook for about 15 minutes. Drain, add sauce. Serve over rice, or whatever. You can add slivers of tofu, or some kind of meat, or slices of "scrambled" egg if you'd like, too. And bell peppers make nice additions too.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.