Napa Cabbage Rolls

10 - 11 napa cabbage leaves
10 - 11 chinese chives (to use for tying)
250g minced pork
1/2 tbsp grated ginger
30g shiitake mushroom, chopped finely
25g carrot, chopped finely
1 tsp cornflour
1 tsp chinese cooking wine
1/4 tsp salt
1/4 tsp sugar
1/4 tsp pepper
1/2 tsp sesame oil
1 tsp fish sauce

• Place all the ingredients (except cabbage and chives) in a bowl and stir to combine.
• Blanch napa cabbage leaves in boiling water for 1 minute.  Refresh in cold water, then drain well and wipe with paper towel. Blanch the chives as well.  Set aside.
• To make the cabbage rolls, place about 2 tbsp of the minced meat onto the cabbage leaf and roll up tightly. Tie the roll with chives.  Repeat until all the minced meat are used up.
• Place all the cabbage rolls in a heat proof plate and steam under high fire for about 10 - 15 minutes.  Carefully pour out the liquid which will be added to the sauce.

Sauce:

1/4 cup water or chicken broth

liquid from the steamed cabbage rolls

2 - 3 dried scallops, steamed

1 tbsp oyster sauce

1/2 tsp sesame oil

1/4 tsp sugar

salt & pepper, to taste

corn starch slurry

• Bring the sauce to a boil and add in corn starch slurry to thicken the sauce.  Pour over the cabbage rolls and serve hot.