Pak choy, Tofu, Shitake Cabbage Roll
Ingredients
Napa cabbage (big leaves) 200 gm
Pak choy 30 gm
Tofu 30 gm
Celery 20 gm
Sesame oil 3 ml
Potato starch 5 gm
Ginger/garlic 5 gm
Onion 5 gm
Salt and pepper to taste
For the sauce
Chilli flakes 10 gm
Kikoman soy sauce 10 ml
Schezuan pepper corn 5 gm
Chilli bean sauce 10 gm
Method
- Blanch the cabbage leaves for a minute and drain the leaves in an ice water bath.
- Dry the leaves for the wrap. Later, for the mixture, heat oil in a wok and add ginger/garlic and onion, then pokchoy, celery and tofu and cook for a while.
- Add potato starch to soften the mixture.
- Check for seasoning, drizzle a little sesame oil and cool to room temperature.
- Once the mixture is cooled, ladle on to the blanched leaves, roll and steam for 6-8 minutes.
- Serve with the sauce.
Shared by Executive sous chef Biju Philiph, The Westin Chennai Velachery.