Enoki mushroom Cabbage rolls



Portion: 2

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 35 minutes


Ingredients:

Chinese cabbage: 6 slices

Enoki mushroom: 200g

Dry Shiitake: 3 pieces

Ginger


Sauce:

Soy sauce: 1 tbsp

Rice vinegar: 1 tsp

Syrup: 1/2 tsp

White pepper: 1/4 tsp

Potato starch: 1 tbsp

Salt: 1/4 tsp

Water: 1 cup (200-240grams)

Lao Gan Ma sauce (optional): 1/2 tsp


Instructions:

1. Boil a pot of water, when it is boiled, put a little salt and olive oil inside. Then boil the Chinese cabbage for 3-5 minutes, take them out when getting a bit soft.


2. Tear the enoki mushroom divided into 12 equal portions. Then spread a piece of cabbage and put 2 portions of mushrooms into it, place the head part of the mushroom outward on both sides, roll the cabbage up from bottom to top, try to roll tighten. Repeat this process another 5 times.


3. In a pan, put some sunflower seeds oil, heat it, and saute ginger first until it is fragrant. Then put the rolled enoki mushroom cabbage into the pan. Add some water (around 2 tbsp), cover the lid, and cook over medium heat for 5 minutes


4. In the waiting, prepare the sauce. Put all sauce ingredients together and mix well.


5. Add the prepared sauce into the pan and boil again. Cover the lid and cook for 5 minutes on low heat.


6. Turn off the heat and add some sesame oil. Serve warm.




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