INGREDIENTS:
- 10 - 11 napa cabbage leaves
- 10 - 11 chinese chives (to use for tying)
- 250g minced pork
- 1/2 tbsp grated ginger
- 30g shiitake mushroom, chopped finely
- 25g carrot, chopped finely
- 1 tsp cornflour
- 1 tsp chinese cooking wine
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/4 tsp pepper
- 1/2 tsp sesame oil
- 1 tsp fish sauce
Sauce:
- 1/4 cup water or chicken broth
- liquid from the steamed cabbage rolls
- 2 - 3 dried scallops, steamed
- 1 tbsp oyster sauce
- 1/2 tsp sesame oil
- 1/4 tsp sugar
- salt & pepper, to taste
- corn starch slurry
INSTRUCTIONS:
- Place all the ingredients (except cabbage and chives) in a bowl and stir to combine.
- Blanch napa cabbage leaves in boiling water for 1 minute. Refresh in cold water, then drain well and wipe with paper towel. Blanch the chives as well. Set aside.
- To make the cabbage rolls, place about 2 tbsp of the minced meat onto the cabbage leaf and roll up tightly. Tie the roll with chives. Repeat until all the minced meat are used up.
- Place all the cabbage rolls in a heat proof plate and steam under high fire for about 10 - 15 minutes. Carefully pour out the liquid which will be added to the sauce.
Sauce:
- Bring the sauce to a boil and add in corn starch slurry to thicken the sauce. Pour over the cabbage rolls and serve hot.
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