Chinese Vegetable Pouches

• 1 Tbsp. light oil
• 1 lb. cabbage, chopped
• 2 Tbsp. soy sauce
• 1/2 tsp. sugar
• 1 clove garlic, pressed
• 1 Tbsp. cornstarch
• 12 to 36 fresh chives
• 1 (16 oz.) pkg. egg roll wrappers
• 1 large carrot, chopped
• 2 green onions, chopped
• 2 Tbsp. dry sherry
• 1/4 tsp. ground ginger
• 1/4 c. chopped roasted cashews
• 2 Tbsp. water
• 3 c. light cooking oil

1. Pour 1 tablespoon oil around top of a preheated wok, coating sides.
2. Heat on high for 1 minute.
3. Add carrot and cook 1 minute, stirring constantly.
4. Add cabbage and cook, stirring constantly, 5 minutes or until tender.
5. Stir in greens and next 6 ingredients. Mix cornstarch and water, stirring until smooth; add to cabbage mix.
6. Cook, stirring constantly, 1 minute or until thickened.
7. Let cool.

light oil, cabbage, soy sauce, sugar, clove garlic, cornstarch, chives, egg roll wrappers, carrot, green onions, sherry, ground ginger, cashews, water, light cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=715400 (may not work)