Going in the Bento box today - Vegetable-Cashew Filling for Spring Rolls, Filled Buns

[Guest guest]

Sleep eluded me, so I got up at 3:30 this morning and cooked. I made this

filling and put it in egg roll wrappers then steamed them for me and fried some

for Carl.

 

To go with them I added some cooked green peas to last night's leftover sticky

rice and made onigiri, then wrapped a thin strip of nori  around the onigiri.

Sliced cucumbers, little cherry tomatoes cut in half, a couple of roses made

from radishes, carrot " flowers " ,  and thin Vidalia (sweet) onions rings in a

light dressing of rice vinegar, sugar and water went into the salad bowl in the

bento box. Carl wanted more sliced beets, but we're out of them so I put 5 long,

cooked asparagus in a cute plastic dish that looks like the old time hot dog

cardboard container. It fits the box perfectly.

 

The sweet was a few gorgeous strawberries, some freshly picked blackberries, a

small container of dehydrated bananas and 4 chocolate chip cookies. 

 

Vegetable-Cashew Filling for Spring Rolls, Filled Buns, etc.

 

 

 

2 cups finely chopped broccoli

 

2 cups chopped Chinese cabbage (bok choy)

 

 

1 teaspoon finely minced fresh ginger

 

1 small onion, small dice

 

½ cup sliced water chestnuts, drained well

 

1 cup cashews, chopped

 

1 tablespoon peanut or other vegetable oil

 

3 tablespoons soy sauce

 

1 teaspoon sugar

 

¼ cup water

 

1 tablespoon cornstarch

 

¼ teaspoon lemon juice

 

1 tablespoon sesame oil

 

 

 

In small bowl, mix together soy sauce, sesame oil, lemon

juice, sugar, cornstarch and water.  Set

aside.

 

 

 

Heat one tablespoon peanut or other vegetable oil in

skillet, add finely minced ginger.  Fry

for one minute, being careful to not scorch or burn the ginger.  Add broccoli,

Chinese cabbage and diced

onion. Fry on high for 3 minutes, stirring and shaking the pan to keep the

vegetables from burning. Mix in the chopped cashews, water chestnuts and

continue cooking 3 more minutes.

 

 

 

Pour in soy sauce mixture and cook until mixture

thickens.  Remove from heat and add 1

tablespoon sesame oil. (This adds flavor. If you don’t have it on hand, add a

tablespoon or so of toasted sesame seeds.)

 

 

 

Use this to fill egg roll wrappers and process as you like

(fry, steam, etc.) It is also good when made into a filling for yeast rolls.

For that, take a small ball of dough, round it up, push your thumb into the

center of the yeast roll dough, add 2 tablespoons of the cashew mixture and

pull the dough around the filling, twisting to close. Place that side down on

greased

baking sheet and let rise 30 minutes.  Bake

about 20 minutes on 350*, depending on your oven.

 

 

 

It is also good over rice or crunchy Chinese noodles.

Jeanne in GA