Egg Roll Bowls

Step 1

In a small bowl, mix soy sauce, sesame oil, vinegar, white pepper, 5 spice and arrowroot. Set by the stove.

Step 2

In another small bowl, whisk oyster sauce, rice vinegar, lite soy sauce, sugar and water. Save for serving.

Step 3

Heat a large skillet or a wok to medium-high heat. Add a couple of teaspoons of oil and cremini mushrooms. Stir for about 3 minutes. Push off to the side and add shallots and shiitakes stir for about 3 minutes.

Step 4

Push mushrooms to the sides, add one teaspoon of oil, garlic, and ginger to the open space and stir for one minute.

Step 5

Mix and cook about 5 minutes, stirring frequently (sometimes tongs are helpful here if your pan is full).

Step 6

Add green onions and the stir-fry sauce: Whisk the sauce first, as the cornstarch will have settled at the bottom, before pouring it in, and continue cooking until the cabbage and carrots are tender-crisp. (*see notes for a smokier flavor).

Step 7

Divide among bowls on its own, or serve it over jasmine rice, bean thread noodles, rice noodles, or black rice.

Step 8

Garnish with drizzle sauce, toasted sesame seeds, sriracha or red pepper flakes or crisped wontons.