About this recipe:Crunchy water chestnuts are combined with minced pork, soya sauce, fresh ginger and five-spice powder to make a flavoursome, Chinese-style filling for fresh green cabbage leaves. Serve with steamed white rice and a simple salad for a quick and easy family meal.
500 g lean minced pork (choose the leanest possible)
1 can water chestnuts (about 230 g), drained, rinsed and finely chopped
2 tsp five-spice powder
1 tbsp finely grated fresh ginger
2 spring onions, finely chopped
2 tbsp (30ml) dark soya sauce
2 garlic cloves, crushed
1 medium egg, beaten
8 large green cabbage leaves
2 cups (500 ml) hot chicken stock, preferably homemade (recipes on this website)
Place the pork in a bowl and add the water chestnuts, five-spice powder, ginger, spring onions, soya sauce, garlic and egg. Mix thoroughly with your hands or a fork until the ingredients are well blended, then divide into eight equal portions.
Cut the tough stalk from the base of each cabbage leaf with a sharp knife. Place a portion of the pork mixture in the centre of each cabbage leaf, then wrap the leaf around the filling to enclose it.
Pour the stock into the bottom section of a large steamer. Arrange the cabbage rolls, join side down, in one layer in the top section. Steam for 15 minutes or until the cabbage is tender and the rolls are firm when pressed. Remove the top section from the steamer and keep the cabbage rolls hot.
Mix the cornflour with the water, then stir this mixture into the stock in the bottom of the steamer. Bring to the boil and simmer, stirring constantly, until slightly thickened. Add the chilli sauce.
Serve the cabbage rolls with the sauce spooned over and sprinkled with curls of spring onion.