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INSTRUCTIONS: Heat 2 teaspoons oil in a large skillet (preferably nonstick).
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Add onion slivers and saute over medium-high heat until soft, about 5 minutes.
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Increase heat to high and add garlic, scallions and carrots and stir quickly.
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(If your pan is not large enough, do this in batches.
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) Add daikon, 1/2 cup chicken broth, and mushrooms.
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Cook, stirring, until mixture is nearly dry, 5 to 10 minutes.
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Transfer mixture to a bowl.
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Keeping pan over high heat, add remaining teaspoon oil and heat almost to smoking point.
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Add cabbage and quickly stir-fry until softened.
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Add reserved cooked vegetables, remaining 1/2 cup chicken broth, and barbecue sauce.
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Season to taste with salt and pepper.
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Cook until heated through.
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Set aside 2 cups of the mixture for roulade filling.
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Serve remainder with Grilled Flank Steak.
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To reheat, stir-fry over high heat just until warmed through.
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Yields 4 1/2 cups.
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PER 1/2-CUP SERVING: 70 calories, 2 g protein, 13 g carbohydrate, 2 g fat (0 g saturated), 0 mg cholesterol, 92 mg sodium, 3 g fiber.
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FIRST NIGHT: GRILLED FLANK STEAK For convenience, grill all the meat at the same time: the Roulade, the butterflied steak for the Citrus Salad and, of course, the steak for tonight.
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1 marinated flank steak (about 1 3/4 pounds) Salt and pepper INSTRUCTIONS: Start heating the grill 30 minutes before removing the meat from the barbecue sauce.
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Season the steak with salt and pepper and grill to desired doneness.
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Remove to a cutting board, cover, and let rest 10 minutes before serving.
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To serve, slice the steak against the grain into 1/4 inch thick slices; serve with Stir-Fried Napa Cabbage Slaw.
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Note: When grilling the 2 steaks and the roulade at the same time, remember the thinner piece of steak will cook faster than the thicker piece and the roulade.
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When done, let the roulade and thinner piece of flank cool.
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Wrap well and refrigerate for later in the week.
