Stuffed Cabbage Balls with Coral Trout Fillet and Assorted Vegetables in Pumpkin Sauce
(Available only in Cantonese)
Ingredients: (To Serve 3)
| Carrot | 85g |
| Celtuce | 40g |
| Enokitake mushroom | 85g |
| Asparagus | 3 pieces |
| King oyster mushroom | 75g |
| Coral trout fillet | 55g |
| Whole cabbage leaf | 3 pieces |
| Pumpkin | 200g |
| Chicken broth | 100ml |
| Dried red bell pepper strips | some |
Seasonings:
| Salt | ¼ teaspoon |
| Sugar | ½ teaspoon |
| Cornstarch-water mixture | 5g |
| Ground white pepper | some |
| Olive oil | ¼ teaspoon |
Cooking Method:
| 1. | Shred the carrot and celtuce. |
| 2. | Blanch the shredded carrot, shredded celtuce and enokitake mushroom. Set aside. |
| 3. | Blanch the asparagus. Set aside. |
| 4. | Shred the king oyster mushroom. |
| 5. | Dice the coral trout fillet and season with ground white pepper. |
| 6. | Pour olive oil into a wok. Stir-fry the shredded king oyster mushroom and diced coral trout fillet until aromatic. |
| 7. | Add the blanched shredded carrot, enokitake mushroom and shredded celtuce, then combine well. |
| 8. | Add ⅛ teaspoon of salt, ½ teaspoon of sugar and cornstarch-water mixture, then stir well. Set aside. |
| 9. | Blanch the whole cabbage leaves until softened. |
| 10. | Put the cabbage leaves on a cling wrap. Add the stir-fried ingredients and shape into cabbage balls. Steam for 3 minutes. |
| 11. | Slice the pumpkin, then steam for 15 minutes. Add chicken broth and season with ⅛ teaspoon of salt. Blend it with a blender until a pumpkin sauce is formed, then pour on a plate. |
| 12. | Put the steamed cabbage balls on the pumpkin sauce. Garnish with asparagus and dried red bell pepper strips. |
Per serving：
| Energy(kcal) | 96 |
| Carbohydrate(g) | 15 |
| Protein(g) | 7 |
| Fat(g) | 2 |
| Sugar(g) | 4 |
| Sodium(mg) | 193 |
The energy and nutrient content is estimated according to the information
compiled from the Centre for Food Safety, Food and Environmental Hygiene
Department and the Nutrient Data Laboratory, US Department of
Agriculture.Values are for reference only.
This recipe is provided by Club One.
