Ingredients:
cooking spray
2 Tbs. cornstarch
1/2 cup water
3 cups shredded Chinese cabbage
2 medium carrots, shredded
4 oz. shiitake mushrooms, diced
1 celery stalk, diced
1 Tbs. grated fresh ginger
2 Tbs. low-sodium tamari soy sauce
2 Tbs. sliced green onions
12 fat-free egg-roll wrappers
Preparation:
Spray a baking sheet with cooking spray. Dissolve one tablespoon of the cornstarch into 1/4 cup water and set aside. Lightly spray a wok or large saute pan with cooking spray and heat over low heat. Combine cabbage, carrots, mushrooms, celery and ginger in the pan.
Cook for five to seven minute or until vegetables begin to wilt, stirring constantly to keep from burning. Stir in cornstarch mixture and soy sauce. Cook until the sauce thickens. Add green onions at very end to keep them crisp.
Dissolve the remaining tablespoon of cornstarch in 1/4 cup water. Brush onto egg-roll wrappers and fill with vegetables. Bake in a 350-degree oven for 15 minutes or until brown.
* Note: Each egg roll contains less than 50 calories.
Resources The Taste for Living World Cookbook: More of Mike Milken's Favorite Recipes...
by Beth Ginsberg, Mike Milken (Introduction)
CapCure, 1999
Order this title from Amazon.com.
The Taste for Living Cookbook: Mike Milken's Favorite Recipes for Fighting Cancer
by Beth Ginsberg (Preface), Michael Milken (Editor)
Time Life, 1998
Order this title from Amazon.com.
Guests Beth Ginsberg
Author / Professional Chef, CapCure
c/o CapCure
1250 Fourth St., Suite 360
Santa Monica, CA 90401
Toll Free Phone: 800-757-2873
Website:
www.capcure.org
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