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Recipe Stuffed Napa Cabbage Rolls

Stuffed Napa Cabbage Rolls

  • Difficulty Level: 3
  • Serves Serves: 2
  • Preparation

    25 mins

  • Cooking

    20 mins

Healthy Chinese Food | Vegetable Pork Seafood Tofu Lunch Dinner Less Than 60 mins

What You Will Need

Ingredients

  • 6 large napa cabbage leaves
  • 1 Tbsp. goji berries
  • 6 oz. minced pork
  • 3 oz. finely chopped shrimp
  • 1/8 boX tofu
  • 1 Tbsp. minced garlic
  • 1 Tbsp. green onion, finely chopped
  • 1 egg
  • 2 Tbsp. corn starch
  • ½ tsp. ground white pepper
  • 1 Tbsp. cooking oil

Seasoning

  • 4 Tbsp. Lee Kum Kee Seafood Flavored Soy Sauce
  • 1 Tbsp. Lee Kum Kee Premium Pure Sesame Oil
  • 2 tsp. Lee Kum Kee Premium Bouillon Flavored with Chicken (No MSG Added)
  • (optional) 2 Tbsp. Lee Kum Kee Seafood XO Sauce

Made with
Lee Kum Kee products

Premium Pure Sesame Oil 14 fl oz (410 mL), Bottle

Sesame Oils

Premium Pure Sesame Oil
Premium Bouillon Powder Flavored with Chicken No MSG 8 oz

Bouillons

Premium Chicken Bouillon Powder (No MSG Added & Gluten Free)
Seafood XO Sauce, 2.8oz

XO Sauces

Seafood XO Sauce

How to make it

  1. First, blanch napa cabbage in boiling water and then soak in cold water. Remove and set aside. Soak the goji berries in warm water.
  2. Add chopped shrimp and other ingredients to the minced pork. Season with 1 Tbsp. of Lee Kum Kee Seafood Flavored Soy Sauce, Lee Kum Kee Premium Pure Sesame Oil and Lee Kum Kee Premium Bouillon Flavored with Chicken. Stir the mixture until it sticks together. Divide the mixture into 6 portions.
  3. Spread out the napa cabbage leaves. Add a portion of pork mixture to each leaf and roll it up. Place them on a plate. Sprinkle goji berries over them. Steam over boiling water for 15 mins and remove. Drain excess water.
  4. Heat up cooking oil and drizzle over the cooked napa cabbage rolls, and then drizzle 3 Tbsp. Lee Kum Kee Seafood Flavored Soy Sauce. Ready to serve. 
  5. Optional: Serve with Lee Kum Kee Seafood XO Sauce on top of napa cabbage rolls. 

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