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Cabbage Mushrooms Rolls

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Ingredients
  Oil 22 Milliliter (1 1/2 Tablespoon)
  Ginger slice 1 , shredded
  Garlic 1 Clove (5 gm), chopped
  Bean sprouts 250 Milliliter, blanched (1 Cup)
  Thinly sliced water chestnuts 125 Milliliter (1/2 Cup)
  Dried black mushrooms 6 , soaked and thinly sliced
  Sliced straw mushrooms 125 Milliliter (1/2 Cup)
  Shredded bamboo shoots 125 Milliliter (1/2 Cup)
  Shredded carrots 125 Milliliter (1/2 Cup)
  Salt 1⁄4 Teaspoon
  Sesame oil 1⁄2 Teaspoon
  Cornstarch slurry 3⁄4 Teaspoon
  Sugar 1 1⁄2 Teaspoon
  Dark soy sauce 1 1⁄2 Teaspoon
  Oyster flavored sauce 30 Milliliter (2 Tablespoon)
  Wine 2 Teaspoon
  Soup stock 250 Milliliter (1 Cup)
  White pepper 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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Method: 
Boiled
Ingredient: 
Cabbage

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