Enoki Mushrooms Cabbage Rolls

Ingredients:

1 liter of chicken stock

300 g Chinese cabbage

50 g enoki mushroom

Half stick of carrot, Julien into strips

10 g wolfberry

1 tbsp of light soy sauce

1 tbsp of oyster sauce

Method:

1. Put the chicken stock to boil. Blanch the Chinese cabbage in the soup until it has softened. Remove and spread the Chinese cabbage out. Set aside the soup.
2. In a wok, heat cooking oil. Saute’ enoki mushrooms and carrot strips. Add oyster sauce, wolfberry, soy sauce and 400 ml of chicken stock. Saute’ for 10 minutes or until fragrant.
3. Thicken the sauce with some corn starch and turn off the flame. Remove the Enoki Mushroom & Carrot strips from the stock, set aside.
4. Take a piece of Chinese Cabbage, place few stripes of Enoki Mushrooms and Carrot stripes at the edge of the Chinese Cabbage and roll it up & place in the plate. Repeat for all remaining ingredients.

Pour the sauce on the rolled Cabbage rolls, garnish each of them with Wolfberry. Serve hot.