A cozy and comforting dish made with sweet and soft Napa cabbage leaves, filled with a delicious mixture of tofu, vegetables, and spices. Perfect for a cozy meal.
1: Sauté mushrooms in 2 teaspoons oil until aromatic, then stir fry carrot for about 2 mins over low-medium heat.
2: Place mushrooms, carrots, mashed tofu, peas, and chestnuts in a mixing bowl and season with sesame oil, salt, and white pepper.
3: Mix in cornstarch until incorporated and set aside.
4: Bring a pot of water to boil and blanch cabbage leaves for about 1 minute or until slightly soft. Pat dry.
5: Take 1-2 tablespoons of filling and form it into a thick log shape. Place it in the middle of a cooked cabbage leaf and roll to wrap it.
6: Steam the rolls over high heat for 8-10 minutes.
7: In a shallow pot, add veggie stock and bring it to boil. Season with stir fry sauce/soy sauce and stir in the cornstarch slurry until thickened.
8: Drain extra liquid from the rolls and ladle the sauce over. Serve with chili crisp in soy sauce.
