- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 12 Dried Shiitake Mushrooms
- 2 ounces Bean Thread Noodles
- Seasonings
- 2 tablespoons Oyster Flavored Sauce
- 2 teaspoons Cornstarch
- 1 teaspoon Sesame Oil
- 1/8 teaspoon White Pepper
- 1 tablespoons Cooking Oil
- 1 slice Onion
- 2 stalks Organic Celery julienned
- 8 large Organic Cabbage leaves
Directions
Soak the mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard the stems and thinly slice the caps. Soak the bean thread noodles in warm water to cover until softened, about 15 minutes; drain. Cut the noodles into 4 lengths.
Combine the seasoning ingredients in a bowl.
Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add the mushrooms, onion, carrot, celery, and noodles, and stir-fry for 1 minute. Add the seasonings and cook, stirring, until the sauce is heated through. Place in a bowl and let cool.
Bring a pot of water to a boil. Add the cabbage leaves and cook until limp, about 2 minutes. Drain, rinse with cold running water, and drain again. To stuff each leaf, place one-eighth of the filling across the stem end of the leaf. Fold in the sides over the filling, then roll up. Repeat with remaining leaves and filling.
Prepare a wok for steaming, with 4 chopsticks placed tic-tac-toe style, a conventional metal vegetable-steaming rack, or a bamboo wok steamer placed a few inches above boiling water. Place the vegetable pillows in a heat-proof dish. Cover and steam over high heat for 15 minutes.
To serve, cut the pillows in half diagonally and arrange on a serving platter.
