6 large cabbage leaves
2 dried mushrooms
30 grams straw mushrooms
30 grams silver sprouts*
3 water chestnuts**
a little dried fungus
a little black moss
1/4 teaspoon salt
40 ml water or liquid from the reconstituted
40 ml water (or stock if desired)
1/4 teaspoon sugar
1/2 tablespoon vegetarian oyster sauce
(available in Asian markets; it uses mushrooms
instead of oysters)
pepper to taste
a few drops sesame oil
1 - 2 tablespoons oil for
Parboil cabbage leaves in the wok in boiling
water for 2 - 3 minutes. This will help the
filling stick to the cabbage. Move the leaves
around with chopsticks so they will soften.
Soak the dried mushrooms in warm water for
between 20 - 30 minutes. Save the soaking
liquid to use if desired. Cut off the stems.
Soak the black fungus in warm water for at least
15 minutes. Rinse and trim the stems and cut
off any stiff parts. Soak the hair moss in warm
water for 20 minutes and drain well.
Wash the water chestnuts and peel. Wash and
scrape the carrot. Rinse the silver sprouts and
the straw mushrooms.
Shred all the ingredients.
Mix together the seasoning ingredients, adding 2
tablespoons of the reconstituted mushroom liquid
if desired. Prepare the
and the sauce.
Heat oil in wok. When oil is ready, add the
mushrooms, fungus, hair moss and silver sprouts,
carrots and water chestnut and stir-fry on high
heat. Add the seasonings with the mushroom
stock. Add the
cornstarch/water mixture, and 1/2
of the sauce and cook for another 2 - 3 minutes.
Divide the cooked filling into 6 portions.
Lay out a cabbage leaf and place a portion of
the filling on the end. (If necessary, cut off
the stiff rib of the leaf and place a small
piece of cabbage over to cover.) Roll up the
cabbage tightly and trim off the ends if
necessary. Continue with the remaining rolls.
Steam the cabbage rolls on high heat for 5
Heat oil in wok and when ready, add the rest of
the sauce. Heat and pour on top of the cabbage
rolls. Serve hot.
*Silver sprouts are merely bean sprouts that
have been "topped and tailed" - they have had
both ends cut off. The purpose is to make a
more attractive dish. If desired, you can skip
this step and not trim the bean sprouts.
**If unavailable, substitute bamboo shoots
More delicious Chinese vegetarian recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy