| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
|
Home4 |
1 |
Servings |
INGREDIENTS
| 4 |
|
Minced garlic cloves |
| 1 |
T |
Freshly grated ginger |
| 1/4 |
c |
Water |
| 3 |
|
Sliced celery stalks |
| 3 |
|
Julienned carrots |
| 8 |
|
Dried shitake mushrooms |
|
|
reconstituted and |
|
|
sliced |
| 1 |
c |
Bean sprouts |
| 1 |
c |
Snow peas |
| 1/2 |
c |
Cooked, diced white chicken |
| 1/3 |
c |
Soy sauce |
| 1 |
t |
Arrowroot |
|
|
Egg roll wrappers |
INSTRUCTIONS
Directions: Heat a large wok over high heat. Spray with cooking spray.
Add the garlic, ginger and water to prevent burning. Add the celery,
carrots, mushrooms, bean sprouts, and snow peas. Saut, stirring often
for 4-5 minutes. Add the scallions and chicken and stir to combine
well. Move the vegetables to the sides of the wok and add the soy
sauce and arrowroot to the center. Stir to thicken slightly, then toss
the vegetable mixture into the liquid and coat well. Remove from heat.
Place 1/4 cup of the vegetable mixture into the center of each egg
roll wrapper. Roll up tightly. Place the rolls onto a baking sheet
sprayed with cooking spray. Spray the tops of the rolls and bake at
450 degrees until golden. Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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