1/2
1
lots
1
1-1/2
1/4
1/2
1
1
1
2
1/4
1
2
------
ar
|
#
med
T
#
c
T
t
t
c
c
T
T
----
|
Pork, ground
Cabbage (1)
Water
Salt
Tofu, regular
Garlic Plant (2)
Oil
Sugar
Soy Sauce
Egg
Stock
Soy Sauce
Cornstarch
Water
-- Garnish
Lime slices
|
Prep - (40 min)
- Grind PORK if not already ground.
- Prepare your cabbage leaves. Complete instructions for the safest
and easiest way to do this this are on our
Cabbage Leaves page.
- shave off the thick center rib thin enought to be flexible.
- Drain TOFU well and break it up small.
- Chop GARLIC PLANT fairly fine.
- Mix Cornstarch with Water.
- Slice Limes very thin for garnish.
RUN - (1-1/4 hr)
- In a spacious sauté pan heat OIL over moderate heat
and fry Pork and Garlic, stirring to break pork into
small bits, then add Sugar and 2 T Soy Sauce. Continue
to fry stirring until pork is done.
- Stir in Tofu and continue to fry, breaking it up until it's
in tiny pieces and warm.
- Pour out into a mixing bowl and mix in Eggs. Make sure it's
cool enough so it won't cook the Eggs as they are stirred in.
- Put an appropriate amount (depending on the size and number of your
cabbage leaves) of the Pork Mix near the stem end of each
cabbage leaf. Fold the stem end over the stuffing, then fold in the
sides and roll up the leaf. Arrange each roll, flap side down, in the
sauté pan.
- Pour in Stock and 1/3 c Soy Sauce. Simmer covered for
20 minutes.
- Arrange the Rolls in a serving dish.
- Stir up the Cornstarch and stir it into the liquid. Simmer
until it thickens into a very light sauce.
- Pour Sauce over the Rolls and garnish with
Lime Slices. Serve hot.
|
