Chinese Cabbage Stir Fry

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Recipe developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

Chinese Cabbage Stir Fry
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Servings
4
Servings
4
Chinese Cabbage Stir Fry
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Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Combine the garlic, ginger, red pepper flakes and star anise in a small bowl.
  2. Combine the soy sauce and wine or sherry in another small bowl.
  3. Heat a flat-bottomed wok or a skillet over high heat.
  4. Swirl in the oil, add the garlic, ginger, pepper flakes and star anise
  5. Stir-fry for a few seconds until fragrant, then add the cabbage, carrots, sugar snap peas, and scallions
  6. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture.
  7. Cover and cook over high heat for one minute until just wilted.
  8. Uncover and stir-fry for another 30 seconds, then stir in the cilantro and remove from the heat.
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Baked Egg Rolls

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Baked Egg Rolls
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Servings
14 egg rolls
Servings
14 egg rolls
Baked Egg Rolls
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Rating: 4
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Servings
14 egg rolls
Servings
14 egg rolls
Ingredients
The Egg Rolls
The Sauce
Servings: egg rolls
Units:
Instructions
The Rolls
  1. Prepare your mise en place.
  2. Preheat oven to 425°F.
  3. Combine celery and carrot in food processor. Pulse 10 times-or-until finely chopped.
  4. Combine celery mixture and cabbage in a medium bowl.
  5. Cover with plastic wrap and vent by poking several holes in the top. Microwave on high for 5 minutes and then drain.
  6. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, ½ teaspoon ginger, and garlic; sauté 2 minutes.
  7. Add turkey; cook 5 minutes.
  8. Remove from heat; stir in cabbage mixture, 1 ½ tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
  9. Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon 3 tablespoons filling into center of wrapper.
  10. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners.
  11. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion.
  12. Lightly coat egg rolls with cooking spray, and place, seam side down, on a parchment paper lined baking sheet. Bake for 18 minutes or until golden brown.
  13. Repeat procedure with remaining wrappers, filling, and egg white.
The Sauce
  1. Combine ¾ cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls.
  2. Garnish with green onions, if desired. Enjoy!
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