Ingredients:
1lb (500g) extra lean ground pork
1cup (250mL) canned water chestnuts, drained and finely chopped
2tsp (10mL) five-spice powder
1tbsp (15mL) finely grated fresh ginger
2 scallions, finely chopped
2tbsp (25mL) soy sauce
2 garlic cloves, crushed
1 egg, beaten
8 large cabbage leaves
2cups (500mL) hot reduced sodium chicken broth
2tsp (10mL) flour
1tsp (5mL) chili sauce, or to taste (optional)
Method:
1. Place pork in a bowl and add water chestnuts, five-spice, ginger, scallions, soy sauce, garlic and egg. Mix with your hands, divide into 8 equal portions.
2. Cut through stalks from cabbage leaves with a sharp knife. Place pork potion in middle of leave and wrap it to enclose the filling.
3. Pour broth into the bottom of a large steamer. Arrange cabbage rolls in a single layer on the top steamer rack, join side down.
4. Cover and steam for 15 minutes or until the cabbage is tender and rolls are firm when pressed. Remove top racks from steamer and keep the rolls hot (covering them in foil should work).
5. Mix flour with 2tbsp (25mL) water then stir into the broth, bring to a boil and simmer, stirring constantly, until slightly thickened. Add chili sauce if desired.
6. Serve cabbage rolls with the sauce spooned over them. Suggested garnishes: scallion curls, or grated radish (daikon).
 Midare · Tue Sep 30, 2008 @ 06:49pm · 0 Comments |
