10 pieces of round cabbage leaves
5 1/2 oz. of minced pork
1 1/2 tablespoon of dried shrimp
1 stalk of green spring onion
5 water chestnuts
1 teaspoon of salt
1 teaspoon of light soy sauce
a dash of sesame oil
1 tablespoon of corn flour
Rinse the cabbage and cut off the hard stems. Put them
into a heat-proof bowl. Cover and cook for 3 minutes on
HIGH to soften. Soak the dried shrimp in water until soft.
Drain off water and chop finely. Mix the green spring
onion and chopped water chestnuts with the minced pork.
Add 1/2 teaspoon ofsalt, a dash of sesame oil and corn
flour. Stir and mix evenly. Place the mixed minced pork
onto the softened cabbage leaves and roll up (like spring
rolls). Place a toothpick at the end to avoid openning up.
Put them in a heat-proof bowl. Add salt, light soy sauce
and stock. Cook on HIGH for 8 minutes.