Egg Roll In A Bowl
This recipe is so delicious and tastes exactly like the filling of an egg roll. Drizzled with homemade Chinese Hot Mustard Sauce it becomes one of my favorite dishes.
Here is the original recipe from Detoxinista. I made a few modifications.
Cabbage is a cruciferous vegetable. See the photo below for a chart of more cruciferous vegetables.
Read these 2 blog articles by Dr. Fuhrman to understand the power of cruciferous vegetables and mushrooms to protect you from cancer:
Can you Overdose on Greens? Watch this super short video by Dr. Greger for the answer.
Egg Roll In A Bowl
Ingredients
1/2 red or sweet onion, thinly sliced
2 carrots, shredded (about 1 cup)
2 celery stalks, sliced
4 cups shredded cabbage (about 1 pound)
1 cup sliced mushrooms (When I don’t have fresh I use canned)
2 tablespoons reduced sodium tamari or soy sauce
pinch of salt
freshly ground black pepper, to taste
1 teaspoon tahini
Instructions
Dry saute the onions, carrots, and celery in a wok over medium high heat until they have softened.
Add the cabbage, fresh mushrooms, tamari, salt, and pepper. If the vegetables start to stick, add a splash of water. Toss frequently and cook for 10-15 minutes depending on how soft you like your vegetables. If using canned mushrooms, drain then add when vegetables nearly done.
Add tahini and toss to combine.
If desired, top with Chinese Hot Mustard Sauce or preferred sauce.
