Oriental Pork & Cabbage Rolls
Source of Recipe
dralstin, adapted from eating light mag
List of Ingredients
18 oz extra lean ground pork
1 can (8 oz) whole water chestnuts, drained & finally chopped (are these OP? Not sure)
2 t. five-spice powder
1T finely grated fresh ginger
2 green onions finely chopped
2 T low-sod soy sauce
2 garlic cloves, crushed
1 egg white, beaten
8 large green cabbage leaves
2 c hot chicken broth (NSA)
1 t. chili sauce (see main 6wbmo category for recipe)
curled green onion strips (for garnish)Recipe
Place ground pork in a bowl & add water chestnuts, spices, onions, soy sauce, garlic & egg white. Mix with hands or fork until well blended; divide into 8 equal portions. Using a sm sharp knife, cut through the tough stem from bottom of ea cabbage leaf. Place a portion of the pork mixture in the middle of ea cabbage leaf; wrap leaf around filling to enclose it. Pour stock into bottom section of a lg steamer. Arrange cabbage rolls, seam side down, in one layer on top section. Cover & steam for about 15 min, until cabbage is tender & rolls are firm when pressed. Remove top section from steamer & keep rolls hot. Take some of liquid from steamer & add chile sauce. Serve rolls with sauce over top & sprinkled with gr onion curls.
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