Last night's dinner used nearly all my vegetables. I made egg rolls and hot & sour soup.
The egg rolls were a hodge-podge of cabbage, carrots, smoked bacon, ginger, garlic, and scallions, all pulsed in the food processor until they were minced. This was all sauteed with a sauce of cornstarch, sesame oil, and soy sauce, then wrapped in egg roll wrappers. A quick spray of oil on the rolls, and then they were baked until golden brown.
We ate them with easy, at-hand sauces - mustard & horseradish, or rice vinegar & hot chili oil.
The soup - oh goddess, I love this soup. I've had the recipe for a few years, but lost it, somehow. I finally found it again, online here.
I used oyster mushrooms (all I could find except for crimini and button), and the rest of my CSA cabbage instead of bok choy. I also quadrupled the soy sauce, vinegar, and chili oil. I guess I like a lot of punch in my hot & sour soup.
Anyway, it was good. I love the addition of spinach to this soup. It just seems to add the perfect touch of color and nutrition. There's nothing better if you have a cold (which I don't, but the soup was perfect, anyway).
Leftovers? Plenty of both soup and egg rolls. That meal will feed us for a while.
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