Ingredients
- 8 cans seitan (drained, reserved liquid, ½" chop)
- 1½ cup black mushrooms (¼" dice)
- 5 Tablespoons oil
- ¾ cups scallion (fine dice)
- 1 cup onion (fine dice)
- 6 cups cabbage (fine dice)
- 2 Tablespoons garlic
- 1 Tablespoons ginger
- 1½ cups bamboo shoots (fine dice)
- 5 Tablespoon light soy
- 2 teaspoons salt
- 6 Tablespoons cornstarch (possibly 8T)
Instructions
- Oil in wok.
- Add garlic, ginger, scallion, onion. Stir fry 1 minute.
- Add cabbage, stir fry until soft.
- Add bamboo, mushrooms, seitan. Stir fry 1 minute.
- OFF HEAT. Add seasonings and cornstarch. Mix well. Drain mix after mixing.
- Roll using green wrappers as for "chixses."