Chinese Vegetable Pouches - cooking recipe

Ingredients

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

Preparation

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