Chinese Food Menu

Ingredients:
6   baby cabbage leaves 
160 g   chopped lean pork 
80 g   water-soaked jew’s ear（chopped） 
1/2 strip   radish（shredded） 
2 tbsp   dried salty carrots 
80 g   shredded bamboo shoot 
1 tbsp   chopped Chinese parsley

Seasoning:
1/2 tsp   cornflour 
1/2 tsp   olive oil 
1/3 tsp   salt 
1/4 tsp   sugar

Directions:
1.Add chopped lean pork into marinade, marinate for a while, heat 1/2 tsp olive oil in wok, stir-fry chopped pork until 70% done.
2.Stir chopped lean pork, chopped Jew’s ear, diced radishes, diced dried salty carrots, shredded bamboo shoot and chopped Chinese parsley.
3.Steam baby cabbage leaves on a dish for 2 minutes, until soft.
4.Take one baby cabbage leaf, scoop a large stuffing and put on one end of cabbage leaf, roll towards the other end.
5.Steam the roll on a dish for 5 minutes, take out and drain surplus water, serves.

Tags: bamboo shoot, cabbage leaf, cabbage roll, carrots, chinese parsley, chopped pork, leaf roll, lean pork, olive oil, pork and cabbage, surplus water
Posted in Vegetable recipes |