INGREDIENTS:
Sauce:
- 1/4 cup water or chicken broth
- liquid from the steamed cabbage rolls
- 2 - 3 dried scallops, steamed
- 1 tbsp oyster sauce
- 1/2 tsp sesame oil
- 1/4 tsp sugar
- salt & pepper, to taste
- corn starch slurry
INSTRUCTIONS:
- Place all the ingredients (except cabbage and chives) in a bowl and stir to combine.
- Blanch napa cabbage leaves in boiling water for 1 minute. Refresh in cold water, then drain well and wipe with paper towel. Blanch the chives as well. Set aside.
- To make the cabbage rolls, place about 2 tbsp of the minced meat onto the cabbage leaf and roll up tightly. Tie the roll with chives. Repeat until all the minced meat are used up.
- Place all the cabbage rolls in a heat proof plate and steam under high fire for about 10 - 15 minutes. Carefully pour out the liquid which will be added to the sauce.
- Bring the sauce to a boil and add in corn starch slurry to thicken the sauce.
- Pour over the cabbage rolls and serve hot.
Source: Minty's Kitchen
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