Cabbage Mushrooms Rolls Recipe
Ingredients
| Oil | 1 1/2 Tablespoon | |
| Ginger slice | 1 , shredded | |
| Garlic | 1 Clove (5gm), chopped | |
| Bean sprouts | 1 Cup (16 tbs), blanched | |
| Water chestnuts | 1/2 Cup (16 tbs), thinly sliced | |
| 4-6 dried black mushrooms, soaked and thinly sliced | ||
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Bamboo shoots | 1/2 Cup (16 tbs), shredded | |
| Carrots | 1/2 Cup (16 tbs), shredded | |
| Salt | 1/4 Teaspoon | |
| Sugar | 3/4 Teaspoon | |
| Sesame oil | 1/2 Teaspoon | |
| Stock | 2/3 Cup (16 tbs) | |
| Cornstarch | 3/4 Teaspoon | |
| Sugar | 1 1/2 Teaspoon | |
| Dark soy sauce | 1 1/2 Teaspoon | |
| Oyster | 2 Tablespoon, flavored | |
| Wine | 2 Teaspoon | |
| Stock | 1 Cup (16 tbs) | |
| Pepper white | 1 Dash | |
| Cornstarch | 4 1/2 Teaspoon | |
Directions
1. For filling: Heat wok over high heat with 1 1/2 tablespoons oil. Add ginger and garlic, stirring for 10-15 seconds. Add vegetables and continue to stir for 2 minutes. Add remaining ingredients except cornstarch; mix well. Thicken with cornstarch. Set aside to cool.
2. Divide vegetable filling into 10 equal portions (about 2 1/2 tablespoons each). Place 1 portion in center of each blanched cabbage leaf. Roll leaf around cabbage as you would fold an envelope. Seal with thick flour paste. Arrange rolls on a Pyrex pie pan. Steam over high heat for 4-5 minutes.
3. While steaming, combine sauce mixture in a saucepan. Bring to a boil and cook until thickened. Set aside.
2. Divide vegetable filling into 10 equal portions (about 2 1/2 tablespoons each). Place 1 portion in center of each blanched cabbage leaf. Roll leaf around cabbage as you would fold an envelope. Seal with thick flour paste. Arrange rolls on a Pyrex pie pan. Steam over high heat for 4-5 minutes.
3. While steaming, combine sauce mixture in a saucepan. Bring to a boil and cook until thickened. Set aside.
Chef
