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Napa cabbage
ground turkey (or chicken or beef)
marinade: 1 tabs soy
1 tabs sherry
1 teasp cornstarch
chopped water chestnuts
grated small carrot
3,4 shitake soaked and chopped
Seasonings: 1 teasp. sesame oil
1/2 teasp sugar
pinch white pepper
1 tabs soy
chopped green onion
Garlic, ginger minced in oil
Sauce: 2/3 cup vegetable cocktail juice
1/4 cup chicken broth
1 tabs dry sherry
pinch pepper
cornstarch
Put cabbage in boilig water leaf by leaf. Marinated meat for 1/2 hour. Add veggies and seasonings, mix well.
Stuff cabbage leaves and roll. Heat up frying pan and put in oil with ginger and garlic. Put in cabbage rolls and fry. Pour sauce. Cover and braise for 20 to 25 minutes. Take out rolls and thicken sauce with cornstarch.
ground turkey (or chicken or beef)
marinade: 1 tabs soy
1 tabs sherry
1 teasp cornstarch
chopped water chestnuts
grated small carrot
3,4 shitake soaked and chopped
Seasonings: 1 teasp. sesame oil
1/2 teasp sugar
pinch white pepper
1 tabs soy
chopped green onion
Garlic, ginger minced in oil
Sauce: 2/3 cup vegetable cocktail juice
1/4 cup chicken broth
1 tabs dry sherry
pinch pepper
cornstarch
Put cabbage in boilig water leaf by leaf. Marinated meat for 1/2 hour. Add veggies and seasonings, mix well.
Stuff cabbage leaves and roll. Heat up frying pan and put in oil with ginger and garlic. Put in cabbage rolls and fry. Pour sauce. Cover and braise for 20 to 25 minutes. Take out rolls and thicken sauce with cornstarch.
