Chinese Stuffed Cabbage Rolls
Tender Chinese cabbage leaves wrapped around a savoury mix of shiitake mushrooms, vermicelli noodles, and crisp julienned vegetables, infused with garlic, ginger, and a tangy-sweet soy-sriracha glaze. Steamed to perfection and lightly thickened with cornflour, these rolls deliver a nourishing bite with vibrant colour and bold umami flavour.
Ingredients
- 12 shiitake mushrooms
- 100 grams vermicelli noodles
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tbsp soy sauce or tamari
- 2 tsp sriracha sauce
- 1 tbsp rice vinegar
- 2 tsp cornflour (cornstarch)
- 1 red capsicum julienned
- 1 carrot julienned
- 2 celery sticks julienned
- 8 large chinese cabbage leaves
Instructions
- Soak the noodles in water for about 10 mins or until softened. Drain and chop the noodles in half.
- While the noodles are soaking in a small bowl, mix the garlic, ginger with the sauces and the cornflour.
- Heat a large saucepan and add a small amount of water, dry-fry the mushroom, capsicum, celery and noodles for around a minute.
- Add in the sauce and heat for 3 mins, stirring occasionally.
- Steam or microwave the cabbage leaves until bendable. Rinse under cold water.
- Hold each leaf on the palm of your hand, underside up, add ⅛th of the mix into the centre and fold in the sides, then roll up tightly from the stem to the tip of the leaf.
- Place leaves in a bamboo steamer as you go with the open fold of the leaf facing downwards, pack tightly.
- Steam for 15 minutes in vege stock or water. Serve immediately.
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