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:
2/2 teaspoon rice wine
3/4 teaspoon salt
Cornstarch Mixture: 40 ml water or liquid from the reconstituted mushrooms
4/2 teaspoon cornstarch
Sauce: 40 ml water (or stock if desired)
5/4 teaspoon sugar
6/2 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" chinesefooddiy.comchinesefooddiy.comOpen ↗
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