- Rating:
- Servings:
- 16
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 8 Dried Black Mushrooms
Sauce
- 2 tablespoons Rice Vinegar
- 2 tablespoons Oyster Sauce
- 2 teaspoons Sesame Oil
- 1/8 teaspoon Chinese 5-Spice
- 1/8 teaspoon White Pepper
- 1 tablespoon Cooking Oil
- 2 teaspoons Minced Garlic
- 1 small Organic Garlic julienned
- 3 tablespoons Sichuan Preserved Vegetables julienned
- 1/4 pound Bean Sprouts
- 1 teaspoon Cornstarch dissolved in 2 teaspoons water
- 2 tablespoons Cilantro chopped
- 8 large Napa Cabbage Leaves
Directions
Getting Ready
Soak mushrooms in warm water until softened, about 20 minutes; drain. Discard stems and thinly slice caps.
Combine sauce ingredients in a bowl.
Cooking
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic; cook, stirring until fragrant, about 10 seconds. Add mushrooms, carrot, and preserved vegetable. Stir-fry for 2 minutes., adding a few drops water if wok appears dry. Add bean sprouts, stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Remove from heat and stir in cilantro. Let filling cool.
In a large pot of simmering water, parboil cabbage just until just limp, 2 to 3 minutes. Drain, rinse with cold water, and drain again. Pat the leaves dry with paper towels.
Trim leaves to make rectangles about 4 by 8 inches; discard the heavy stem ends. If necessary, use a knife to shave any remaining thick white ribs to make the leaves easier to roll. Make each roll: Place a leaf on work surface with the stem end facing you. Spread 3 tablespoons filling in a band across bottom of leaf. Roll the leaf tightly to enclose filling. If made ahead, cover and chill until ready to serve.
To serve, trim ends of each roll; cut rolls in half. Stand the rolls on a serving plate so filling shows.
