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      Wednesday
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      Thursday
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      Friday
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      Deconstructed Eggroll, 11/16/12

      Ryan Marsh

      Trio's

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      yield 4

      {}

      8 wonton wrappers fried or baked flat and crispy

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      For the slaw:

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      1 tbsp. sesame oil

      1 c. napp cabbage shredded

      1 large red bell thinly sliced

      4green onions thinly sliced

      1/2 c. veggie stock

      2 tbsp. low sodium soy sauce (or tamari for a gluten free filling)

      2 tbsp. rice wine vinegar

      1 tsp. garlic powder

      1 tsp. sugar

      1 tsp. ground ginger

      1 1/4 lb of duck meat (roasted and shredded)

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      In a large skillet heat sesame oil over medium heat,{} saute the cabbage, red bells, green onions and broth for 6 minutes.{} Stirring occasionally.{} Stir in soy sauce, vinegar, garlic powder, sugar and ginger powder.{} Cook about 2 minutes more fold in the duck and set aside.{} Serve with wontons, either fried or baked crisp.

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