Ain't they gorgeous? I served them with a peanut dipping sauce (I use the one from Deborah Madison's excellent book, Vegetarian Cooking for Everyone), brown rice, and a quick pickled cucumber sesame salad.
But if eating flesh is not your bag, you could easily omit the meat and just use veggies - they'll still be totally delicious (and significantly cheaper than the version with meat.) In fact, next time I make these, I'm going all veggie - cheaper, healthier and a little bit easier.
* 2 Tbsp fresh ginger, chopped or grated