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Yun Nan Cabbage Rolls

Preparation Time:   20  (mins)
Cooking Time:   15  (mins)
Cooking Method:   Braise
Cook level:   Normal
Serving Size:   4  (person)


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]


Premium Light 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

  1. Stir-fry Chinese spinach, ham, carrot and Chinese mushrooms with half bowl of chicken stock and seasoning mix until done.
  2. 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.
  3. 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.

Tag: Chinese spinach, Yun Nan ham

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