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INGREDIENTS

1-184 g Century Tuna Chunks in Water, drained
1/4 cup cooking oil, divided
1 tsp cut into strips ginger
2 tbsps finely chopped Chinese Sausage
1/4 c julienned carrots
1/4 tsp salt
1/8 tsp black pepper
6 to 8 large cabbabe leaves, blanched, cut into half, tough veins trimmed
1 bunch wansoy leaves
6 to 8 spring onion, blanched

Sauce:
1 1/2 tbsps oyster sauce
2 tsps soy sauce
2 tsps sesame oil
2 tbsps rice wine
1 tbsp sugar
1 1/2 tbsp cornstarch
1 cup water
2 tsps minced garlic
1/4 c quartered button mushrooms
1/4 c straw mushrooms
3 dried shiitake mushrooms, soaked; sliced

PROCEDURE

* Heat half of cooking oil in a stir fry pan and sauté onion and ginger until onion becomes transparent. Add Chinese sausage and continue sautéing until aromatic. Add carrots and tuna. Season with salt and pepper. Cook for 1 minute. Set aside to cool. Place 1 tablespoon of tuna mixture on cabbage leaf. Lay 1 stalk of wansoy, roll up and tie with spring onion. Repeat procedure using remaining cabbage and tuna mixture. Set aside.

* In a bowl, combine oyster sauce, soy sauce, sesame oil , rice wine, sugar, cornstarch and water. Mix well. In another pan heat the remaining oil then sauté garlic and mushrooms. Pour in a sauce mixture and simmer until thickened. Place cabbage rolls in a sauce and cook for about 3 minutes. Garnish with more wansoy.

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