Eggrolls 'Unrolled'... bariatric yum

• Meat

  • 3/4 lb Chicken breast, boneless

• Produce

  • 3 Carrots
  • 3 Garlic cloves
  • 2 tbsp Ginger, fresh
  • 1/2 small head Napa cabbage
  • 1 bunch Scallions
  • 10 Shiitake mushrooms, fresh

• Condiments

  • 4 tbsp Soy sauce

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 2 tsp Cornstarch

• Oils & Vinegars

  • 2 tsp Peanut oil
  • 2 tsp Sesame oil

• Beer, Wine & Liquor

  • 2 tbsp Chinese rice wine or dry sherry

Found on bariatriceating.com

Ingredients

• ¾ pound boneless chicken breast, cut into 1 inch bites
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 2 teaspoons peanut oil
• 2 tablespoons grated fresh ginger
• 3 garlic cloves, very finely minced
• 10 fresh shiitake mushrooms, stems discarded
• ½ small head napa cabbage
• 3 carrots, grated
• 1 bunch scallions, chopped
• 2 tablespoons Chinese rice wine or dry sherry
• 3 tablespoons soy sauce
• 2 teaspoons sesame oil
• Freshly ground black pepper

Directions

• Mix the chicken, soy sauce and cornstarch in a small bowl to coat and set aside to marinate.
• Stir fry the chicken in the oil in a hot wok until no longer pink and just cooked through, 2 to 3 minutes, remove to a bowl.
• Stir fry the ginger, garlic and shiitake mushrooms 2 to 3 minutes until fragrant and the mushroom liquid has evaporated.
• Add cabbage, carrots and scallions and stir fry until vegetables have softened, 2 to 3 minutes.
• Add the chicken back to the pan and add the sherry, soy sauce, sesame oil and a few grinds of black pepper and continue to toss until vegetables are crisp tender 2 to 3 minutes.