A very simple & delicious dish. Again using steamed method. Yes, I love steamed food, healthy & less oil. The oblong shape Chinese cabbage is sweet & have a mild taste. It's high in fibre, low in calories & high in vitamins & minerals.
Ingredients : (makes 5 rolls)
110g minced pork
20g shredded carrot
1 florets cloud ear fungus (wan yee), thinly slice
5 leaves of chinese cabbage
Seasoning :
1 tsp light soy sauce
1/3 tsp salt
1/3 tsp sugar
1/2 tsp corn flour
1 tbsp chinese shao xing hua tiao wine
1/3 tsp sesame oil
dash of white pepper
Sauce :
3-4 slices of ginger
few drops of sesame oil
50ml water (can use water from boiling cabbage)
1/2 tsp light soy sauce
1/2 tsp corn flour
1/6 chicken cube (about 1/2 tsp)
1 tbsp cooking oil
Wolfberries for decoration (optional)
Water to boil the cabbage leaves
Step by Step :
1. Combine shredded carrot & cloud ear fungus with minced pork. Add in all the seasoning & mix well.
2. Use a spoon to mix evenly & keep on stirring for about 3 minutes. Set aside.
3. Pluck out whole cabbage leaves. Rinse well. It's ok if some part tear or broken.
4. In a big pan, boil water and put in whole cabbage leaves to cook for about 5-6 minutes until the cabbage soften & able to roll.
5. Remove cabbage leaves from the water & set aside to cool down a bit so that you will be able to roll it using your hands.
6. Take a piece of the cabbage leaves, spread wide open. Scoop a table spoonful of the minced pork, put it near the stem of the cabbage. Start to roll till the end and finally fold in both of the sides of the cabbage to make it like a small pillow.
7. Repeat the same for the rest of the cabbage.
8. Arrange them of a plate for steam.
9. Boil water in a wok, put in the cabbage rolls & steam on high heat for about 8 minutes or until pork is fully cook.
10. In the meantime, in a heated pan, add cooking oil & fry ginger till fry ginger till fragrant.
11. Add in the water that you use to cook the cabbage leaves just now, about 50ml.
12. Add in chicken stock, sesame oil, light soy sauce & bring to boil.
13. Lastly stir in corn starch mixture (mix corn starch with 2 tbsp water) to thickens the gravy sauce. Keep stirring till it thickens & pour on the cooked cabbage rolls.
14. You will see that after steaming, the cabbage rolls will release some gravy sauce as well. Keep that sauce on the same plate & add in the thicken gravy on top.
15. Ready to serve.
Love the gravy from the pork & cabbage after steaming. That's the real stock from the meat & cabbage. Try & taste, it's really sweet.
Tips : Do not wrap too much minced pork otherwise it will take longer time to cook.