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Ingredients
- 1 Savoy cabbage
- 1 pound ground pork
- 1 teaspoon ginger finely minced
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 teaspoons sweet soya sauce or regular soya with ½ tsp. sugar
- 1 tablespoon rice wine vinegar
- 1 teaspoon pepper
- ½ teaspoon kosher salt
- 2 tablespoons cilantro finely chopped
- 1 tablespoon sunflower oil
- 1 cup Shiitake mushrooms diced into small cubes
- 1 cup green onion finely diced
- 1 stalk celery finely chopped
- Sauce
- ¼ cup oyster sauce
- 2 cups chicken broth
- 2 teaspoons sweet soya
- 2 teaspoons cornstarch
- 1 teaspoon sunflower oil
- 2 piece ginger julienned (long match sticks)
- 6 green onions julienned (white part with just a bit of green)
Ingredients
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Instructions
- Wash and trim cabbage leaves, cutting out the tough inner spine. Blanch in boiling water for 30 seconds and place bowl till all are done. Pat dry with paper towel and set aside on a tray.
- Place the ground pork in a bowl and add the sesame oil, ginger, cornstarch, soya, vinegar, pepper, salt and cilantro. Let marinade for 10 minutes. In the meantime in a medium fry pan, place the oil and heat on medium. Sauté mushrooms, green onion and celery and let cool on a plate. When ready, add to the pork mixture and mix well. Lay one leaf on your cutting board and place about 4 tablespoons of the mixture at the bottom. Roll upwards while folding in the sides. Place seam side down in a greased baking pan. The rolls should have a snug fit.
- In the meantime, prepare the sauce. In a small bowl mix together the oyster sauce, chicken broth, soya and cornstarch. Set aside. In a medium fry pan, place the oil and quickly sauté the ginger and green onion till soft. Add the sauce to the pan and cook for about a minute till thickened.
- Pour the sauce over the rolls, cover with foil and place in a 350F oven and cook for about 30 to 40 minutes till done. Just depends on the size of the rolls.