Cabbage Rolls
Ingredients:
1 cabbage
4 oz lean pork
3 oz chives
5 oz green bean sprouts
3 oz carrot
1.333 oz conpoy
2 slices ginger
Seasoning:
1 tsp light soy
0.5 tsp cornflour
dash of sesame oil
dash of pepper
Method:
1.
Carefully tear off each leaf from cabbage. Remove talk. Blanch with water, salt and
oil till tender. Drain well.
2.
Thinly slice lean pork. Marinate with seasoning for 10 minutes. Section chives.
Thinly shred carrot.
3.
Wash and soak conpoy in 1 cup water. Tear into thin shreds. Set water aside for
later use.
4.
Heat 2 tbsp oil. Stir fry bean sprouts, chives and carrots for a short while and
dish up. Add 1 tbsp oil. Saute lean pork till cooked. Put in green bean sprouts,
chives and carrot. Mix well and make fillings.
5.
Flatten each piece of cabbage. Put on suitable amount of filling and roll into spring
roll shape. Place neatly on dish.
6.
Saute ginger with 2 tbsp oil. Add conpoy and water from conpoy. Cook for 10 minutes.
Thicken the liquid with some cornflour solution. Pour over cabbage rolls. Serve.
