Chnese Soup Recipes

Hot and Sour Soup
(Hot and Sour Soup is reputed to be good for colds)

Ingredients:

1 cake tofu (fresh tofu if possible)
1/2 cup bamboo shoots, shredded
2 Tbsp black fungus (Wood Ear)
or 3 - 4 Chinese dry mushrooms
small handful dry lily buds
2 ounces pork tenderloin, julienned
Marinade:
1 tsp soy sauce
1 tsp tapioca starch (or cornstarch)
1/2 tsp sesame seed oil
6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
2 tsp salt
1 tsp sugar
2 Tbsp soy sauce
2 Tbsp red rice vinegar 1 tsp sesame oil
2 Tbsp finely chopped green onion
1 Tbsp finely chopped ginger
white pepper to taste (no more than 1 tablespoon)
1 egg
Mixture:
1 Tbsp cornstarch
1/4 cup water

Directions:
1. Shred pork. Mix marinade ingredients and marinade pork for 15 minutes.
2. To reconstitute the wood ears, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. If  ubstituting mushrooms, cut off the stems and cut into thin strips. Cut tofu into small squares. Cut bamboo shoots into strips, and then into fine slices.
3. Boil water. When it is boiling add all the ingredients in I and II. Add the vegetables first. Stir. Add the tofu. When the broth is boiling, add the marinated pork. Add the remaining ingredients in III, except for the green onion. Beat the egg well. Set aside. Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).
Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove. Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and white pepper to taste. Drizzle with chili oil if desired.
This dish can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.

Hot and Sour Shrimp Soup

Ingredients:

1 pound of medium-size shrimps
A dozen mushrooms
1 stalk of lemon grass
4 cups water
2 cups chicken stock
3 lime leaves
6 green peppercorns
3 slices fresh ginger
1 teaspoon of salt
2 tablespoons of fish sauce (or 4 tablespoons of soy sauce)
3 tablespoons of lime juice
6 hot peppers, pounded lightly (less, depending on taste)
1/2 cup of roughly chopped coriander (cilantro) leaves

Directions:

Remove the shrimp shell but leave the tails (for appearance). Then cut open the back of each shrimp to remove the veins. Clean the mushrooms with water and dry them well before cutting each into quarters. Trim root and tough layers from lemon grass. Thinly slice first six inches. Bring 2 cups of stock to boil.

Bring 4 cups of water to boil, then add the stock, lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms, ginger, peppercorns and salt. Remove the pot from heat after boiling. Add fish sauce, lime juice, and hot peppers to taste. Serve the soup while still hot in individual soup cups and top each cup with a sprinkle of coriander. 

Red Bean Soup

This soup is a popular snack or can be served as a sweet dessert soup. Azuki beans are a "yang" or warming food. Tangerine peel is used in many recipes, and is thought to aid digestion.

Ingredients:

1 1/2 ounces (50 grams) tinned lotus nuts (optional)
8 ounces (250 grams) red azuki beans
1 strip dried tangerine peel (or substitute fresh orange peel)
4 cups water
1/2 - 3/4 cup sugar

Directions:

Rinse the azuki beans, then soak in cold water for at least 4 hours or overnight. Drain. Bring a pot with 4 cups of water to boil. Add the azuki beans and tangerine or orange peel, and simmer, stirring occasionally,  for an hour. Add the lotus nuts and simmer for another hour. Once the beans are tender and as soft as they are going to get (just starting to break apart) add the sugar. Stir until dissolved. Serve hot.

Sparerib Soup

Ingredients:

9 oz (250g) pork spareribs
1 tsp scallions, chopped, white parts only
5 tsp vegetable oil
1/8 tsp rice wine
3/4 tsp salt, or to taste
1/4 tsp MSG
1/2 tsp fresh ginger, chopped

Directions:
1. Wash the spareribs and chop into 1 inch by 2 inch (3cm X 5 cm) pieces.
2. Heat the oil in a work over high heat until the oil surface ripples. Add the spareribs and stir-fry for 10 minutes, or until the ribs turn a lighter color and give off most of their juices. Place in a heavy casserole with the salt and ginger.

Add 2 1/2 cups (600 ml) of water, cover and bring to a boil. Boil for 2 hours over high heat, replenishing the water if necessary. Add the MSG and scallions. Turn down the heat and simmer for 30 minutes. Remove and serve.
 

  

Spanish Food (pictures and recipes)

 

 clam and Salad recipe

INGREDIENTS:

20 clams
2 cloves garlic
3DL. Olive oil
Pink pepper, bay
Vinegar of Modena
For the salad:
6 onions tender
One quarter of boiled pig's ear
100gr of ceps, Chervil
For the vinaigrette:
1DL. Water to cook clams
1DL. Oil comfits ceps
1 tablespoon chopped chives

Preparation:

Preparation of ceps: clean, peel and scalding the ceps, seasoning. Oil flavored with garlic and bay leaves, add the ceps and hold for 15 minutes to 80th º.
Scald until the clams open, drain and reserve. To make the salad with a fine julienne the onion well and let in water and ice 30 minutes.
Mix with the chervil and some sheets of defoliated ceps preserved. Season with salt and oil ceps.
In the center of the plate put the salad, five clams, sprinkle with crushed pink pepper, two tablespoons vinegar and two drops of vinegar of Modena.

 

 Acelgas Rehogadas

 

INGREDIENTS:

1 kg spinach (with lots of green)
Water
Eight tablespoons of oil
Two slices of fried bread into pieces
A big spoonful of vinegar
A very small onion, minced
200gr. Fresh salty bacon

Preparation:

Wash the chard leaves and cuézalas in salted water, boiling about 15 minutes. Drain very well, even pressed between two plates, and pickling. In a skillet heat the oil to make and put the spinach with fresh bacon bits. In a bowl friyto pica bread and mix with chopped onion and then add the vinegar and all that is lacking on the spinach and meat sauce. Rehóguelas well, moving with a wooden spoon, and warm up well.
NOTE .- We can replace the vinegar and fried bread for thick tomato sauce and a pinch of herbs.

TIME preparation: 35 minutes

Calabacines rellenos

 

   
INGREDIENTS:

6 fresh zucchini and middle
300gr ham York
3 medium tomatoes
1 ball of mozzarella cheese
1 teaspoon of fresh tarragon
2 Ã ² 3 tablespoons oil
3 tablespoons of bread crumbs
Water and salt

Preparation:

Wash zucchini, dry and cut into two parts along. Put in a large saucepan with water and salt to boil. When boiling bubbling dip the zucchini and when the water returns to boil, leave 10 minutes. Remove and once warm, let them drain on a cloth. Once well drained, with an empty spoon the pulp from the center (without damaging the shells). Chop the ham and mix with tomatoes, peeled, seeds removed and chopped into pieces. Add the meat of the squash, chopped, too. Mix with the correct salt and tarragon. With this mixture fill the zucchini and cover with a slice of mozzarella. Put in the bottom of a baking dish a little oil, cover only slightly. Place squash, espolvoréelos with bread crumbs, spray it with a little oil and metals to the furnace, heated in advance and serve them when the top is lightly browned (about 15 minutes).
Serve in the same source.

TIME preparation: 45 minutes

Tips and Recipe for Raw Food

Raw Food Tips

The first one, Choose fruits and vegetables free of chemical treatments, grown  according to organic farming and biodynamics. By emphasizing the raw, you'll be in touch with the "vitality" of foods that you eat and more sensitive, not only in quality, but that they emit. That is why you may feel more attracted to fruit and vegetables from biodynamics.

Keep cleane the skin of some fruits and vegetables. Clean them with a vegetable brush . Take it easy on your veggies, and your hands, with the Flexible Vegetable Brush by Good Grips. gently remove dirt, while the soft, pressure-absorbing handle adapts to fit your grip, cushioning your hand while you work. Handle won't slip, even when wet. Dishwasher-safe For washing the leaves and small salad, add a tablespoon of vinegar in your rinse water. Depending on the region and water quality, you can use lemon juice, few drops of essence of lemon zest (organic essential oil) in diluted vinegar or seed extract grapefruit  disinfection of water ).

To complete your plate of raw vegetables, also germinated seeds of cereals and legumes, still organic, of course! Rinse your sprouts thoroughly before eating them raw. Ensure the quality of water you use for soaking and watering the seeds, for the preparation of soups, your drinks and compotes raw water source, water or filtered water osmosed, do it regularry on your days.

The lacto-fermentation to renew the resources of vegetables: cabbage raw, grated carrots lacto-fermented ...

You are also lacto-fermented algae: sea beans Arrange dried fruit (dried apricots, raisins, dried mango or papaya ...), fresh dates and prunes and oilseeds: almonds, cashews, walnuts, hazelnuts, sesame seeds, which will serve as the basis for many recipes.

Keep in a cool very good recently ressed vegetable oils: olive oil, walnut oil, hemp oil, sesame, rapeseed.  vary according to seasons and flavors.When preparing salads and raw dishes, there is sometimes a tendency to use lots of fat (oil seeds and vegetable oils) to make sauces. A very interesting solution and aromatic to adopt hydrolats bio.The hydrolats (or floral waters) were collected during the distillation of essential oils. 

this is the example of raw cuisine recipes

Raw Salad Cuisine

Preparation time: 45 minutes.

Difficulty: medium.

4 servings.

Ingredients:

Cooked vegetables:

Asparagus green or white.

Green beans or yellow.Young Leek.

Mange-tout peas (pois gourmands).

Fiddleheads.

Salt and freshly ground pepper.

Vegetables:

Broccoli.

Fennel.

Baby carrots.

Fresh peas.

Radish.

Cherry tomatoes red or yellow.

Salt and freshly ground pepper.

Tomato juice:

3 tomatoes.

2 v. tablespoons of olive oil.

The juice of half a lemon, freshly squeezed.

Salt and freshly ground pepper.

Herbs:

Mint, fresh basil and chervil.

Seasonings:

Fleur de sel.

Espelette Pepper.

Cooked vegetables: Wash, peel the stalks and vegetables as needed. Cook a few minutes in a large quantity of boiling salted water.

Keep the vegetables crisp. Refresh in cold water and set aside.

Raw vegetables: chop the carrots, radishes and fennel. Keep whole fresh peas. Undo the broccoli in florets and cut the cherry tomatoes into slices.

Tomato juice: peel, seed and cut the tomatoes into quarters. Skip to blender with olive oil and lemon juice. Salt and pepperto taste.

Herbs: herbs keep intact by removing only the stems too big.

In a bowl, gently mix all the vegetables raw and cooked with tomato juice. Arrange on a plate harmony by playing with volumes, sizes and shapes. Sprinkle with fleur de sel and piment d'Espelette. Decorate with a small bouquet of fresh herbs.

NOTE: To vary this recipe for success, replace the tomatoes with carrot juice. The taste is completely different but equally interesting.

Delicious Garlic Chicken Recipe

 

  

  

  

(Stir-fried chicken breasts seasoned with garlic and chile paste.)

Ingredients:

- 1 pound boneless, skinless chicken breasts

Marinade:
- 1 tablespoon light soy sauce
- 1 tablespoon dry sherry
- 4 garlic cloves, finely minced
- 2 green onions, finely chopped on the diagonal
- a few drops sesame oil
- 2 tablespoons light soy sauce
- 1 tablespoon dry sherry
- 1/4 teaspoon chili paste

Directions:

Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about
30 minutes. While the chicken is marinating, prepare the green onions and garlic. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside.

Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice.

Notice: Making Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. Sometimesl even use 500 grams of chicken breasts, adjusting the seasonings slightly and stir-frying the chicken in two batches so as not to overcrowd the wok. I like to serve this dish with Stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish. 

deep and sesame chiken recipe

 

  

This is a recipe for Chinese chicken salad made with deep-fried chicken breasts and served with rice sticks.
Ingredients:

4 ounces rice sticks
4 chicken breasts
2 tablespoons light soy sauce
1 head lettuce, shredded
preserved red ginger, chopped
Sauce:
1/2 cup sesame oil
1/2 cup red wine vinegar
1/2 cup light soy sauce
2 scallions, chopped fine
1 teaspoon pepper oil (optional)

2 to 4 cups oil for deep frying

Directions:

1. Deep fry rice sticks quickly, a few at a time in very
hot oil until they puff, about 1 second. Drain. Remove.

2. Rub chicken with soy sauce and sesame oil. Place in
shallow pan. Roast 45 minutes in 350 degree oven.

3. When chicken is cool, discard skin and bones and break
meat apart with hands into shreds. Do not cut.

4. Combine first 3 ingredients of sauce in serving bowl.
Mix well. Add scallions and pepper oil (this will make sauce
spicy).
Add lettuce and chicken. Toss well. Arrange rice sticks on top.
Garnish with preserved red ginger. Serve cold.

notice: If you like, add toasted sesame seeds and thin almonds to taste May be prepared in advance through step 4. Only cooked chicken may be frozen.

 

  

  

  

 Sesame Chicken

Ingredients:

3 whole boneless chicken breasts

Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar (Guide notes: I find that a little low. It
all depends on how sweet you want the sauce; for a
sweeter sauce use less vinegar)
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)

2 tablespoons toasted sesame seeds

3 1/2 - 4 cups peanut oil for deep-frying

Directions:

Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.

To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil,
stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.

Just before you are finished deep-frying, bring the sauce back up to a boil. 

Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

Kind of Deeps Recipe

 

  

  

Deep-Fried Bean Curd 

Ingredients:

- 14 oz (400 g) fresh bean curd (tofu)
- 1/4 tsp scallions, chopped
- 1/4 fresh ginger, chopped
- 1 tbsp salt, or to taste
- 1 tsp rice wine
- 3 cups (750 ml) vegetable oil for deep-frying; uses
about 3 1/2 oz (100 ml)
- 2 tbsp (30 g) flour
- 2 eggs
- 1/4 tsp MSG (optional)

Directions:

1. Cut the bean curd into 1/4 inch (6 mm) diamonds. Spread on a dish sprinkle with the scallions, ginger, MSG, salt, and rice wine. Let marinate. Beat the eggs.

2. Heat the oil in a wok to about 210oF(100oC), or until small bubbles just appear around a piece of scallion green orginger when tossed into the oil. Dip the bean curd into the flour and then into the egg. Add to the oil a few pieces at a time. Deep-fry until brown. Remove and drain well. Place in a dish. Garnish with cooked green leaves and serve.

 

  

Deep-Fried Mutton

Ingredients:

1 oz (200g) cooked mutton
3 tbsp flour
2 tsp. salt water
1 tbsp cornstarch (cornflour)
2 tsp. rice wine
2 cups (500ml) vegetable oil
1 1/2 beaten eggs
Spiced pepper-salt for the dip

Directions:

1. Cut the mutton into 3/4 inch (2cm) chunks. Mix with the salt water and rice wine and let marinate for several hours. Remove and dry.

2. Mix the beaten egg, flour, cornflour and enough and salt water to make a batter. Stir in 1 tbsp of the oil. Coat mutton chunks with the batter.

3. Heat the remaining oil in a wok over high heat to very hot, about 350oF (180oC). Add the mutton chunks and deep-fry until brown. Remove and drain. Sprinkle with the spiced pepper-salt. 

 

  

Deep-Fried Stuffed Green Peppers

Ingredients:

oz 9250g) green peppers
2 eggs, separated
9 oz (250g) lean boneless pork
2 tsp. flour
1/2 tsp. scallions, chopped
1/2 tsp. cornstarch (cornflour)
1/2 tsp. fresh ginger, chopped
2 cups (500ml) vegetable oil for deep-frying
1 tsp. salt, or to taste
1/2 tsp. spiced pepper-salt
1 tbsp soy sauce
1/4 tsp. MSG (optional)
1/4 tsp. five-spice powder

Directions:

1. Wash, halve length-wise, and seed the green peppers. Cut each half into two triangles and dry well. Set aside.

2. For the filling, mince the pork and mix it with the scallions, ginger, salt, soy sauce, five-spice powder, MSG (optional), and half the egg white.

3. Beat the rest of the egg whites with the yolks and mix with the flour, cornstarch and enough water to make a thick batter.

4. Fill the inside of each piece of pepper with the filling level to edges. Add coat the filled side with flour.

5. heat the oil in a wok over medium heat to 350oF (175oC) or until a piece of scallion green or ginger sizzles and moves about rapidly when tossed into the oil. Dip the filled side of each piece of pepper into the egg batter and then drop it into the oil , filled side down. Deep-fry until the coating is golden brown, then remove, drain well, and place in a dish, Sprinkle with the pepper-salt and serve. 

 

  

  

 Deep-fried Yellow Croaker with Sweet-and-Sour Sauce

Ingredients:

- 1 whole yellow croaker about 1 1/2 lb (750 g) (or similar fish)
- 1/2 tsp. garlic, chopped
- 1/2 tsp. salt
- 2 tsp. soy sauce
- 6 cups (1,500 ml) vegetable oil for deep-frying; uses about
7 oz (200ml) 10oz (300ml) clear stock
- 1/2 tsp. scallions, chopped
- 14 tbsp (200g) sugar
- 1/4 tsp. fresh ginger, chopped
- 10 tbsp (150g) cornstarch (cornflour), dissolved in 5 tbsp water

Directions:

1. Draw, scale, and wash the dish. Blot dry. Make 5 to 7 diagonal slashes about 1/4 inch deep at even intervals on each side. Rub salt in the slashes and dust all over with flour.

2. Heat the oil in a wok to about 350oF (180oC). Hold the fish by the tail and carefully lower it into the oil. Slide a wok scoop or spatula under the fish to keep it from sticking to the wok and deep-fry until the slashes open, about 2 minutes. Continue to turn the fish and deep-fry it until the skin is brown on all sides. Finish by laying the fish flat in the oil and pressing the head down with the scoop until it browns. Remove , drain and place on a large oval sewing dish.

3. Pour all but 7 tbsp of the oil out of the wok. Heat until the oil surface ripples. Add the scallions ginger, garlic, vinegar, and soy sauce. Add the stock, sugar, and cornstarch. Cook, stirring until the sauce thickens. Pour over the fish and serve. 

HEALTHY OF GREEN TEA

 

  

  

  

The main component of green tea is Catechins, which has many healthy effects: Reduces incidence of cancer because it can prevent cancer cells from dividing.
Reduces tumors
Reduces mutations
Reduces oxidation by active oxygen
Lowers blood cholesterol
Inhibits increase of blood pressure
Inhibits increase of blood sugar
Kills bacteria
Kills influenza virus
Fights cariogenic bacteria
Prevents halitosis

Green tea has caffeine, which can stimulate wakefulness
and act as diuretic.

Vitamin C in green tea can reduce stress and prevent flu.

Vitamin B Complex can aid carbohydrate metabolism.

r-Amino Butyric Acid (GABA) can lower blood pressure.

Flavonoids in green tea can strengthen blood vessel walls
and prevent halitosis.

Polysaccharides can lower blood sugar.

Fluoride in green tea can prevent cavities.

Vitamin E acts as antioxidant and regulates aging

Theanine in green tea is a kind of amino acid. It gives
green tea its delicious taste

A research in Japan shows that everybody older than 40 has cancer cells in his/her body. Those who don't suffer from concer usually drink green tea. That's why many people in Europe prefer green tea than coffee. 

Shanghai Pan-Fried Noodles

 

  

 

 

 Ingredients:
1/2 pound Chinese wheat flour noodles
1/2 cup cold water
1 tablespoon sesame seed oil
1/2 pound pork tenderloin
2 tablespoons light soy sauce
1 tablespoon cornstarch
1 scallion, cut into 1-inch pieces
9 tablespoons oil
1 teaspoon sugar
1 head celery cabbage, shredded
1 tablespoon dark soy sauce
1 1/2 teaspoons cornstarch, dissolved in 1 tablespoon water
1 bunch washed spinach leaves
1/2 teaspoon salt
Red wine vinegar to taste

Directions:

1. Drop noodles into boiling water. Cook about 4 minutes.
Add 1/2 cup of cold water. Bring to boil 1 minute. Rinse with
cold running water. Drain. Mix with sesame seed oil. Set aside.

2. Cut pork crosswise and julienne. Mix with 1 tablespoon of
light soy sauce and cornstarch. Stir-fry scallion and pork in
2 tablespoons heated oil until meat changes color. Add 1
tablespoon light soy sauce and sugar. Remove. Keep pork warm.

3. In clean wok, stir-fry cabbage in 2 tablespoons heated oil
2 minutes. Remove. Wipe out wok.

4. Heat 3 tablespoons of oil in wok. Add noodles. Do not stir.
Let noodles brown on bottom (about 5 minutes). Turn noodle
cake over. Brown other side in same manner. Remove to warm
platter.

5. Heat 1 tablespoon of oil in wok. Add pork and cabbage.
Add dark soy sauce. Stir-fry until thoroughly heated.
Thicken with dissolved cornstarch. Pour over noodles.
Wipe out wok.

6. Heat 1 tablespoon oil to smoking hot in wok. Wilt spinach.
Add salt. Stir-fry quickly 10 seconds.

7. Arrange spinach around mound of covered noodles. Serve
with red wine vinegar.

May be prepared in advance through step 2, with vegetables cut up. Do not freeze. 

Vegetarian Cabbage Rolls

 

  

  

 

 

Ingredients:
6 large cabbage leaves
2 dried mushrooms
30 grams straw mushrooms
30 grams silver sprouts*
3 water chestnuts**
1/4 carrot
a little dried fungus
a little black moss

Seasoning:
1/2 teaspoon rice wine
1/4 teaspoon salt

Cornstarch Mixture:
40 ml water or liquid from the reconstituted mushrooms
1/2 teaspoon cornstarch

Sauce:
40 ml water (or stock if desired)
1/4 teaspoon sugar
1/2 tablespoon vegetarian oyster sauce (available in
Asian markets; it uses mushrooms instead of oysters)
pepper to taste
a few drops sesame oil

1 - 2 tablespoons oil for stir-frying


Directions:

Parboil cabbage leaves in the wok in boiling water for 2 - 3 minutes. This will help the filling stick to the  abbage. Move the leaves around with chopsticks so they will soften. Drain well. Soak the dried mushrooms in warm water for between 20 - 30 minutes. Save the soaking liquid to use if desired. Cut off the stems.
Soak the black fungus in warm water for at least 15 minutes. Rinse and trim the stems and cut off any stiff parts. Soak the hair moss in warm water for 20 minutes and drain well. Wash the water chestnuts and peel. Wash and scrape the carrot. Rinse the silver sprouts and the straw mushrooms. Shred all the ingredients.

Mix together the seasoning ingredients, adding 2 tablespoons of
the reconstituted mushroom liquid if desired. Prepare the
cornstarch/water mixture and the sauce.

Heat oil in wok. When oil is ready, add the mushrooms, fungus,
hair moss and silver sprouts, carrots and water chestnut and
stir-fry on high heat. Add the seasonings with the mushroom stock.
Add the cornstarch/water mixture, and 1/2 of the sauce and
cook for another 2 - 3 minutes. Divide the cooked filling
into 6 portions.

Lay out a cabbage leaf and place a portion of the filling on
the end. (If necessary, cut off the stiff rib of the leaf
and place a small piece of cabbage over to cover.) Roll up
the cabbage tightly and trim off the ends if necessary.
Continue with the remaining rolls.

Steam the cabbage rolls on high heat for 5 minutes.

Heat oil in wok and when ready, add the rest of the sauce.
Heat and pour on top of the cabbage rolls. Serve hot.

*Silver sprouts are merely bean sprouts that have been
"topped and tailed" - they have had both ends cut off.
The purpose is to make a more attractive dish. If desired,
you can skip this step and not trim the bean sprouts.
**If unavailable, substitute bamboo shoots.