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Chinese Recipe : Cabbage Parcels (Vegetarian)

Serves 4 to 6


  • 16 pcs Chinese cabbage leaves (bok choy)
  • ¾ oz black moss (fatt choy)

Ingredients A: shredded

  • 1 ¾ oz Chinese mushrooms, soaked
  • 1 ¾ button mushrooms
  • 1 ¾ oz straw mushrooms
  • 1/3 oz. wood ears, soaked
  • 5 oz carrots


  • 2 tbsp Chinese cooking wine (optional)
  • 2 tbsp vegetarian oyster sauce
  • Salt and pepper to taste
  • ¼ tsp sugar


  • 1 tbsp cornstarch


  1. Soak the black moss in water, rinse carefully to remove dirt and sand.
  2. Place cabbage leaves in a saucepan with 1 cup of water and 1 tbsp oil. Cover and cook over low-heat. When steam appears, turn off the heat. Allow to stand for 2 mins. Drain and retain the cabbage stock.
  3. With 2 tbsp oil, stir fry the shredded ingredients A and black moss. Add the seasoning and give it a quick stir. Remove and cool.
  4. Place a tbsp of cooked vegetables on each cabbage leaf and wrap tightly. Arrange on a platter of rack and steam for 10 mins. Remove and arrange on a plate. Do not discard the balance gravy.
  5. Combine the cabbage stock and gravy. Thicken with cornstarch. Pour over the cabbage parcels. Serve hot with rice.

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Last Modified: 11/28/11.