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Vegetable Cabbage Rolls




Source of Recipe


Martin Yan


List of Ingredients




For the Seasonings


a.. 1 tbsp vegetarian oyster-flavoured sauce
b.. 1 tsp brown bean paste
c.. 1 tsp sesame oil
d.. 1/2 tsp sugar

For the Sauce


a.. 1/2 cup canned vegetable broth or 1/2 cup water
b.. 1 tbsp Chinese rice wine or 1 tbsp dry sherry
c.. 2 tsp cornstarch
d.. 1/4 tsp salt
e.. 1/8 tsp ground white pepper

For the Rolls


a.. 6 dried black mushroom
b.. 1/4 cup dried shredded gluten, or modified vegetable protein
c.. 6 napa cabbage, leaves, tough ribs removed
d.. 2 tsp vegetable oil
e.. 2 tsp minced garlic
f.. 1 cup shelled soy or green beans, trimmed to 2-inch lengths
g.. 1 medium carrot, cut into thin strips
h.. 6 cilantro, sprigs

Recipe



For the Seasonings
1.. In a small bowl, combine the vegetarian oyster-flavored sauce, brown bean paste, sesame oil and sugar; stir until the sugar is dissolved.


For the Sauce
1.. In a small bowl combine the broth, rice wine, cornstarch, salt and pepper; mix well and set aside.


For the Rolls
1.. In separate bowls, soak the mushrooms and gluten in warm water to cover until softened, about 20 minutes. Drain the mushrooms, discard the stems and thinly slice the caps. Drain the gluten and squeeze to remove the excess water.


2.. Bring a large pot of water to a boil. Cook the cabbage leaves, 2 at a time, until tender and pliable, about 1 minute. Remove from the water with a slotted spoon and drain.


3.. Place a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic; stir-fry until fragrant, about 10 seconds. Add the mushrooms, gluten, soybeans, carrot and seasonings to the wok; cook, stirring until the carrot begins to wilt, about 1 - 1/2 minutes. Remove the mixture from the wok and cool in a bowl.


4.. Assemble the roll: Place one cabbage leaf on a clean work surface with the stem end closest to you. Place 2 heaping tablespoons of the filling over the lower third of the leaf and top with one cilantro sprig. Fold the part of the leaf that is closest to you over the filling, then fold the right and left sides over that. Roll firmly to completely enclose the filling; continue rolling into a compact roll. Place the roll into a heat-proof glass pie dish seam side down. Repeat with the remaining leaves and fillings.


5.. Prepare a wok for steaming. Place the glass pie dish into the steamer; steam over high heat until the center of roll is hot, about 5 to 6 minutes. Remove the dish from the steamer; carefully transfer the cabbage rolls to a serving platter. Using a paring knife, slice a 1 1/2-inch slit in the top of each roll and gently push each end to expose the filling.


6.. Pour any liquid remaining in the steaming dish into a wok. Place the wok over high heat and add the sauce. Bring to a boil, stirring, until the sauce thickens slightly, about 30 seconds. Pour the sauce over the rolls and serve.


Yield: 4 servings