Chinese Cabbage Roll Recipe
Xiao's Kitchen
Ingredients:
10 Cabbage Leaves
50g Enoki Mushrooms
2 Carrots
50g Bean Sprouts
1½ Tsp Soy Sauce
½ Tsp Sugar
½ Tsp Black Pepper
1Tsp Cornflour
2 Tbsp Chicken Powder or Vegetable Stock
Salt to Taste
Method:
1. Slice the carrots into thin threads. Cut the enoki mushrooms in half.
2. Boil 2 litres of water in a saucepan. Add cabbage and blanch for 2 minutes.
3. Remove from pan and place under cold running water.
4. Heat 2 Tbsp oil on high heat in a wok. Add carrots and fry for 2 minutes.
5. Add enoki mushrooms and bean sprouts, stir fry for a few seconds.
6. Add salt, sugar, pepper, Tbsp chicken powder and 1 Tsp soy sauce.
7. Stir fry for 2 minutes until vegetables are soft, transfer onto a dish.
8. Cut & remove the thick stem at the base of each cabbage leaf.
9. Place the cabbage on a flat working surface, place the vegetable mix in the middle of each leaf.
10.Then roll it like a spring roll and place rolls on a shallow dish.
11.Place rolls into the steamer with 1 litre of water, cover and steam on high heat for 5 minutes.
12.When steamed, remove and place on dish.
13.Add 170ml of water in the wok and stir in the cornflour.
14.Add soy sauce and stir for a few seconds.
15.Add chicken powder and cook for 3 minutes until sauce thickens.
16.Pour sauce over rolls and serve.
Maybe you'll consider this interesting
Alternative Tabbouleh (Tabouli)
Easy Pork and Sauerkraut
Green Beans and Potatoes
Linda's Coconut Horchata
Depression Era Corn Chowder
Comments