Vegetarian Cabbage Rolls



Ingredients:
6 large cabbage leaves
2 dried mushrooms
30 grams straw mushrooms
30 grams silver sprouts*
3 water chestnuts**
1/4 carrot
a little dried fungus
a little black moss

Seasoning:
1/2 teaspoon rice wine
1/4 teaspoon salt

Cornstarch Mixtu
40 ml water or liquid from the reconstituted mushrooms
1/2 teaspoon cornstarch

Sauce:
40 ml water (or stock if desired)
1/4 teaspoon sugar
1/2 tablespoon vegetarian oyster sauce (available in Asian markets; it uses
mushrooms instead of oysters)
pepper to taste
a few drops sesame oil

1 - 2 tablespoons oil for stir-frying

Directions:
Parboil cabbage leaves in the wok in boiling water for 2 - 3 minutes. This
will help the filling stick to the cabbage. Move the leaves around with
chopsticks so they will soften. Drain well.
Soak the dried mushrooms in warm water for between 20 - 30 minutes. Save
the soaking liquid to use if desired. Cut off the stems.
Soak the black fungus in warm water for at least 15 minutes. Rinse and trim
the stems and cut off any stiff parts. Soak the hair moss in warm water for
20 minutes and drain well.
Wash the water chestnuts and peel. Wash and scrape the carrot. Rinse the
silver sprouts and the straw mushrooms.
Shred all the ingredients.
Mix together the seasoning ingredients, adding 2 tablespoons of the
reconstituted mushroom liquid if desired. Prepare the cornstarch/water
mixture and the sauce.
Heat oil in wok. When oil is ready, add the mushrooms, fungus, hair moss
and silver sprouts, carrots and water chestnut and stir-fry on high heat.
Add the seasonings with the mushroom stock. Add the cornstarch/water
mixture, and 1/2 of the sauce and cook for another 2 - 3 minutes. Divide the
cooked filling into 6 portions.
Lay out a cabbage leaf and place a portion of the filling on the end. (If
necessary, cut off the stiff rib of the leaf and place a small piece of
cabbage over to cover.) Roll up the cabbage tightly and trim off the ends
if necessary. Continue with the remaining rolls.
Steam the cabbage rolls on high heat for 5 minutes.
Heat oil in wok and when ready, add the rest of the sauce. Heat and pour on
top of the cabbage rolls. Serve hot.

*Silver sprouts are merely bean sprouts that have been "topped and tailed" -
they have had both ends cut off. The purpose is to make a more attractive
dish. If desired, you can skip this step and not trim the bean sprouts.
**If unavailable, substitute bamboo shoots


Nicholas Zhou - Author
"Real and Healthy Chinese Cooking" http://www.chinesefooddiy.com/
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~
FREE RECIPES: To claim your free Chinese recipes, cooking tips
and health articles, email to

EARN 55% COMMISSION: http://www.chinesefooddiy.com/affiliateprogram.htm
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~

On Tue, 23 Dec 2003 23:48:18 GMT, "Nicholas Zhou" wrote:

Vegetarian Cabbage Rolls
<recipe snipped>

> Nicholas Zhou - Author
> "Real and Healthy Chinese Cooking"

Which he stole from:
http://chinesefood.about.com/library/blrecipe365.htm