Cabbage Roll with Bean Curd and Scrambled Egg White
With various fruit and vegetables, this colourful dish is rich in nutrition. The chef uses passion fruit juice instead of vinegar. The strong flavour of passion fruit juice adds variety to the taste of the dish.
Ingredients (Serve 3-4):
| Passion Fruit | 5 pieces |
| Honey | 1/2 teaspoon |
| Firm Bean Curd | 1 piece |
| Carrot (small) | 1 piece |
| Egg Yolk | 2 pieces |
| Corn Oil | 1 teaspoon |
| Egg White | 6 pieces |
| Basil | 3 leaves |
| White Mushroom | 40 gm |
| Shimeji Mushroom | 40 gm |
| Baby Asparagus | 6 pieces |
| Cabbage | 3 leaves |
| Mint | 2-3 leaves |
| Purple Radish | 3 slices |
| Strawberry | 2-3 pieces |
| Dragon Fruit | 1/2 piece |
| Grapes | 2-3 pieces |
Seasonings:
| Salt | 3/4 teaspoon |
| Coarse Black Pepper | 1/4 teaspoon |
Cooking Method:
| 1. | Strain passion fruit pulps to get its juice. Mix juice with honey. Set aside. |
| 2. | Soak firm bean curd in brine (2 teaspoons of salt in 250 ml of water). Drain and cut into three pieces. |
| 3. | Dice red carrot and stir-fry with egg yolk. Pour it over the bean curd. Set aside. |
| 4. | Heat oil in a wok, scramble egg white until done. Set aside. |
| 5. | Stir-fry black pepper with oil until aromatic. Add basil, white mushrooms and Shimeji mushrooms. Season with salt (Part 1 ingredient). |
| 6. | Place the part 1 ingredient and asparaguses on a cabbage leaf. Roll up and repeat with remaining cabbage leaves. |
| 7. | Arrange cabbage roll, purple radish and bean curd on a plate. Pour egg white and passion fruit juice over. Garnish with mint leaves and fruits. Serve. |
This recipe is provided by Paramita Vegetarian Restaurant.
