Sweet and Sour Rice-Stuffed Wombok Rolls with Sticky Char Sui Plum Sauce is a tasty one-pan vegan side dish, or light meal.
Vegan Rice-Stuffed Wombok Rolls with Sticky Char Sui Plum Sauce Recipe
Serves 4
Ingredients:
12 large wombok leaves
1 tbsp sesame oil
2 cloves garlic, crushed
1 tbsp grated ginger
200g shiitake mushrooms, chopped
250g cooked brown rice
2 tbsp soy sauce
¼ cup Shaoxing (Chinese cooking wine)
Purple shiso, to serve
Vegan plum char sui sauce
695g can plums in syrup, pitted and drained
¼ cup Shaoxing (Chinese cooking wine)
⅓ cup vegan hoisin sauce
2 cloves garlic, crushed
1 tbsp grated ginger
¼ tsp Chinese five spice
2 tbsp Chinese black vinegar
Method:
Preheat oven to 220°C (200°C fan forced). Line a baking tray with a clean tea towel. Working in batches, blanch cabbage leaves in a saucepan of boiling salted water for 1 minute, or until bright green. Refresh in ice water and place on the tea towel. Set aside. Cut out the white stem by making a thin ‘V’ shape and finely chop.
Heat oil in a large non-stick frying pan over medium heat. Add the garlic, ginger, mushrooms and chopped wombok stems and cook for 6 minutes, stirring occasionally. Add the rice, soy and Shaoxing and cook for 2 minutes.
Working with 1 cabbage leaf at a time, place ¼ cup of the rice mixture in the centre of each leave and roll to enclose. Place on a lightly greased baking tray, seam side down.
To make the plum char sui sauce, place the plums, Shaoxing, hoisin sauce, garlic, ginger, five-spice and black vinegar in a small saucepan. Bring to a simmer over medium heat and cook for 4 minutes, or until reduced. Remove from the heat and using a hand-held stick blender, carefully blend until smooth.
Brush char sui over the leaves. Mix ¼ cup each of the char sui sauce and water and pour over the cabbage rolls. Bake for 25-30 minutes, or until sticky. Serve the cabbage rolls drizzled with extra char sui and shiso.
Smart Tip:
Wombok cabbage is part of the large cabbage family. Also known as Napa or Chinese cabbage, this variety is known for its elongated shape and white ribbed leaves. This cabbage is versatile in use. The outer leaves are best cooked, either braised, stir fried or roasted, while the newer leaves are perfect shredded into slaws, salads and dumpling filings.
