Stuffed Napa Cabbage Rolls
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
How to make it
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First, blanch napa cabbage in boiling water and then soak in cold water. Remove and set aside. Soak the goji berries in warm water.
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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.
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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.
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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.
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Optional: Serve with Lee Kum Kee Seafood XO Sauce on top of napa cabbage rolls.
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