Chef Martin Yan
In true Chef Martin Yan form, this is a creative Chinese dish of stuffed cabbage.
12 Dried Shiitake Mushrooms
2 ounces Bean Thread Noodles (Sai Fun)
2 tablespoons Oyster Flavored Sauce
2 teaspoons Cornstarch
1 teaspoon Sesame Oil
1/8 teaspoon White Pepper
1 tablespoons Cooking Oil
1 Perfect Sweet Onion, sliced
2 stalks Organic Celery julienned
8 large Organic Cabbage leaves
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.