Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 9
Cabbage Wrap When wraps were all the rage, I taught a class called” It’s a Wrap!” at Kitchen Classics. Phoenix Magazine was doing a feature article on wraps and came to the store to take pictures of the wraps during preparation and after completion. However, I guess my hands were not photogenic enough so I had a hand “stand-in”. I would do some prep on the wrap and then the hand model would hold what I had done for the picture! The article did turn out well, and they used three recipes from the class including this cabbage wrap. Makes six wraps Ingredients: 1 Savoy cabbage 1/4 cup rice vinegar 4 teaspoons soy sauce 3 teaspoons garlic, minced 1/4 teaspoon sugar 1/4 teaspoon crushed red chilies 2 tablespoons peanut oil 1/2 cup red onion, finely julienned 4 oz. boneless, skinless chicken breast, thinly sliced 4 oz. medium raw shrimp, shelled, deveined and cut in half, lengthwise 1/2 cup carrots, finely julienned 2 green onions, finely julienned 1 tablespoon oyster sauce 1/2 teaspoon black pepper Procedure:
ОглавлениеPlace a pot of water on the stove and bring to a boil. Carefully remove the outer leaves of the cabbage, keeping the leaves whole. Have a large bowl of ice water ready to cool the cabbage leaves. While the water comes to a boil, prepare the dipping sauce. Whisk the rice vinegar, soy sauce, and 2 teaspoons of the garlic, sugar and red chilies together. Set aside.
When the water has come to a boil, add 2 of the cabbage leaves and cook just for 20 seconds. Immediately remove the leaves from the water and place in a bowl of ice water to stop the cooking process. Repeat this procedure with 4 more of the cabbage leaves.
Heat 1 tablespoon of the peanut oil in a large skillet or wok. When it is very hot, add the onion and remaining 1 teaspoon of garlic and sauté for about 1 minute. Toss in the chicken and the shrimp, and sauté another 4-5 minutes. Remove all the ingredients from the pan and set aside. Place the remaining 1-tablespoon oil in the pan and heat it till very hot. Put the carrots in the pan and sauté for 1 minute. Add in the green onions and sauté for another minute. Return the chicken and shrimp mixture to the pan. Pour in the oyster sauce and sauté for about 1-2 minutes. Add in the pepper and then remove the pan from the heat.
Assemble the wraps. Drain the cabbage leaves on paper towels. Divide the chicken and shrimp filling between the cabbage leaves. Roll the leaves up as you would an egg roll. To do this, roll the leaf for about 1-inch to enclose the filling. Then fold up each side just enough so that the filling doesn’t slip out. Then, continue rolling the leaf up to form a cylindrically shaped log. Serve the wraps with the dipping sauce.
