Chinese spinach 300 g [leaves removed]
Jinhua ham 80 g [cut into thin strips]
Carrot (s) 50 g [cut into thin strips]
Chinese mushroom(s) 3 pcs [soaked and cut into thin strip]
Chicken stock 1 1/2 bowl
Salt 1/2 tsp
Tienstin cabbage 10 leaves [stalks removed]
Double Deluxe Soy Sauce 1 tbsp
Corn starch and water solution 1/2 tsp
Sugar a little
Premium Oyster Sauce 1 tsp
Pure Sesame Oil a little
Corn starch 1/2 tsp
Sugar 1/2 tsp
Pepper a little
- Stir-fry Chinese spinach, ham, carrot and Chinese mushrooms with half bowl of chicken stock and seasoning mix until done.
- Cook Tienstin cabbage in another half bowl of chicken stock with salt until done. Drain. Roll up leaves with prepared ingredients in (1) to form cabbage rolls.
- Boil the left half bowl of chicken stock. Add sauce mix and cabbage rolls. Cook for 5 minutes on low heat.
This recipe is provided by Intercontinental Grand Stanford Hong Kong - Chinese Head Chef Leung Fai Hung.
Chinese spinach, Yun Nan ham