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Chinese cabbage carrot Carrot Chinese chives pork stalk ginger garlic oyster sauce salt water Weipa soy sauce salt appropriate sesame oil
Viewed: 64 - Published at: 3 years agoIngredients
- 8 slice Chinese cabbage (napa cabbage)
- 1/3 of a carrot Carrot
- 1/3 bunch Chinese chives
- 200 grams *Ground pork
- 1/3 of a large stalk, 1 bunch of green onions *Finely chopped Japanese leek (or green onions)
- 1/2 tbsp *Grated ginger
- 1/2 tbsp *Grated garlic
- 1/2 tbsp *Oyster sauce
- 1 tbsp *Sake
- 1 dash *Salt and pepper
- 600 ml Water
- 1 tbsp Weipa
- 2 tsp Soy sauce
- 1/2 to 1 teaspoon Salt
- 1 appropriate quantity to thicken Katakuriko or corn starch, dissolved in water
- 1/2 tbsp Sesame oil
Method
- Cut away the root part (where it's white, about 1/4 to 1/3).
- The white part is used, so don't throw away.
- The bit of white part on the stem can be shaved off thinly.
- Diced the white part of the cabbage of 4 leaves, and put in a bowl.
- Mix with everything in *.
- Put one leaf on top of another leaf, add 3) and roll up (1 roll should look like this).
- Use a toothpick to secure it (This one used 1 toothpick to secure, but sometimes you need more...)
- Put 3) side by side in a pot.
- Pour water about halfway full, cover with aluminum foil, and cook.
- Julienne the leftover white stem of the cabbage.
- Also julienne the carrot, and cut the chives into 5 cm.
- Cook 6) until soft, push the cabbage rolls a little to the side, and add the 7) cabbage and carrots, and cook.
- When 8) carrot and cabbage has wilted, take the cabbage rolls out and plate.
- To 9), add the chives, and add salt if needed.
- Add katakuriko, and a little sesame oil.
- Pour on top of the cabbage roll and it's done!
