Cabbage Mushrooms Rolls
|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)|
|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)|
|Soup stock||250 Milliliter (1 Cup)|
|White pepper||1 Dash|
|Cornstarch||4 1⁄2 Teaspoon|
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.