After creating and destroying a fair share of my homemade egg rolls, I still had ingredients for a wok-tastic stir fry. Learning that fennel is one of the key spices for Asian cooking certainly helped up my culinary game. Previously when aiming for Chinese cuisine, I’d add soy sauce or a pre-made teriyaki sauce. The only variation on turning the egg roll recipe into an entree was adding some more veggies and rice. I also omitted a few things out of sheer laziness. #BachelorBasic
Here’s a refresher on the ingredients for the egg rolls:
- 1-2 chicken breasts, sliced in small pieces
- 1 c. frozen shrimp (about 1/2 pound of the smallest you can find)
- 1/2 c. celery (1 rib)
- 1/2 c. mushrooms
- 1 green onions, chopped. Save some for garnish.
- 1/2 c. fresh bean sprouts
- Shake of fennel, red pepper flakes, cinnamon, nutmeg
- 4-5 cabbage leaves, chopped
- 1 tbsp soy sauce
- 1 tbsp. peanut butter
- 2 tbsp. oil
The beautiful thing about stir frying is it’s easy and fast, which makes it great for dates. The key, as in most cooking, is simply to not burn the ingredients. If you can master that, you’re set.
First step is to start your rice or quinoa.
Then get your pan hot, slowly bringing a pan to hot is better for the long term life of the pan than cranking the heat to the max. After a few minutes add the oil, then the meat. Brown it a few minutes, then start adding the veggies. Stirring often. You can also skip meat or swap it out for tofu. I personally wouldn’t, but I’ve customized dishes for dates who had allergies or dietary preferences. Women read this as “compassionate” or “accommodating.”
Bachelor Tip: Heartier vegetables like carrots or broccoli take longer to cook than mushrooms or bell pepper.
The meal shouldn’t take longer than it takes for the rice to cook (about 20 minutes if you’re making brown rice). Feel free to experiment and try other veggies. Serve it up with a delicious egg roll.