Ingredients
Scale
- Sauce
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 3 cloves garlic, finely chopped
- 1 tablespoon ginger, freshly grated
- 1/2 tablespoon rice vinegar
- 1 tablespoon sweet chili sauce
- 1 tablespoon white wine
- Chow Mein
- 1 tablespoon peanut oil
- 1/4 teaspoon sesame oil
- 2 cloves garlic, finely chopped
- 1 small onion, sliced
- 2 green onion, sliced
- 1/2 cup water chestnuts, slivered
- 1 cup snow peas, broken into 1 inch pieces
- 1 cup shiitake mushrooms, sliced
- 1 bag Dole Sesame Asian Salad Kit, remove dressing packet and topping, reserve for another use.
- 1 cup bean sprouts
- 3 cups spaghetti squash, cooked
- 1 teaspoon cornstarch mixed with 2 teaspoons water.
- Egg Roll Cups
- 4 egg roll wrappers
- non-stick cooking spray
Instructions
- For egg roll cups using a large muffin tin, invert the tin and spray with non stick cooking spray place egg roll wrapper over cup. Spray egg roll wrappers with nonstick spray. Place in 400* oven and bake for about 10 minutes. Remove from oven and set aside.
- In a small bowl, whisk together sauce ingredients until well mixed. Set aside.
- Heat a large wok (or skillet) over medium/high heat. Add peanut and sesame oil.
- When oil is hot add in onions, water chestnuts, snow peas, and mushrooms, Cook and stir until mushrooms soften, about 2 – 3 minutes.
- Next, add in the salad mix and bean sprouts.
- Cook and stir until well mixed in and cabbage has started to wilt – another 2 – 3 minutes.
- Lastly, add in the shredded spaghetti squash, sauce and cornstarch mixture.
- Stir very well – until sauce coats everything evenly and squash is heated through.
- Heap mixture in egg roll cups. Garnish with peanuts and cilantro.
- Serve immediately.