Chinese cabbage recipe

Chinese cabbage recipe stashed!

This chinese cabbage recipe uses napa cabbage leaves as wrappers to make pretty cabbage rolls.

Napa Cabbage
Napa Cabbage or Celery Cabbage

6 napa cabbage leaves
4 shiitake mushrooms
6 asparagus
1/2 carrot
60g chicken fillet
1/2 tbsp chopped garlic
1 tbsp shaoxing wine
2 tbsp cornstarch solution
Cooking oil

1/2 tbsp oyster sauce
1 tsp soy sauce
1/2 pepper
1/2 sesame seed oil
1/2 tbsp shaoxing wine

1/2 tbsp oyster sauce
1/2 tbsp light soy sauce
200ml water

  1. Wash the napa cabbage leaves thoroughly
  2. Peel the carrot and cut into long strips
  3. Bring a pot of water to a boil, add some sugar and cooking oil
  4. Add the cabbage leaves and cook until soft
  5. Remove the leaves, rinse under running water to cool it and leave aside in a colander to drain dry
  6. With the same pot of water, blanch the asparagus and carrot strips
  7. Remove the asparagus and carrot and leave aside in a colander to drain dry
  8. Slice the chicken fillet and mushrooms into long strips
  9. Heat up a tbsp of oil in a wok and gently fry the chopped garlic, add the chicken strips and fry till it is cooked
  10. Add in the mushrooms and seasonings
  11. Stir fry to mix well
  12. Remove from heat and set aside for use
  13. Lay 2 cabbage leaves on a clean worktable or a big plate
  14. Spoon some chicken meat, mushrooms onto the leaves, shaping it to make it easier to roll
  15. Place 2 asparagus and some carrot on top of that
  16. Pick up the end of the leaves and roll it up tightly
  17. Cut the roll in half and arrange on the serving plate
  18. Repeat this for the other 4 cabbage leaves
  19. Place all ingredients for the sauce in a saucepan and bring to a boil
  20. Add the cornstarch solution (mix 2 tbsp cornstarch to 2 tbsp water)
  21. Add the shaoxing wine before removing from heat and drizzling the sauce over the rolls
  22. Serve hot

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