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Ingredients Jump to Instructions ↓

  1. 12 large Chinese cabbage leaves

  2. 2 Tablespoons oil

  3. 6-1/2 ounces egg noodles, cooked and cooled

  4. 2 teaspoons grated ginger

  5. 1 clove garlic, chopped

  6. 6-1/2 ounces crabmeat pieces

  7. 1 bunch asparagus, cut into 1-1/2 inch lengths, cooked

  8. 1 cup bamboo shoots

  9. 1 red pepper, thinly sliced into strips

  10. 1 Tablespoon oil

  11. 2 Tablespoons soy sauce

  12. 1 teaspoon chili sauce

Instructions Jump to Ingredients ↑

  1. Plunge cabbage leaves one at a time into boiling water for 30 seconds, remove and place into iced water. Remove and pat dry on a clean towel.

  2. Heat oil in large pan, add noodles and cook for 3 to 4 minutes, remove, and set aside.

  3. Remove oil from pan, add ginger , garlic , and crabmeat , stir 2 to 3 minutes. Remove, add to noodles. Add asparagus , bamboo shoots, and red pepper to mixture.

  4. Combine oil, soy sauce , and chili sauce, add to noodle mixture and toss well. Place cabbage leaves on a large serving dish, with crab and noodle mixture in serving bowl. Guests can fill and roll their own cabbage leaves. Serve with Asian Sweet Chilli Sauce if desired.

  5. Yield: 4 to 6 servings Recipe Source: Recipe Encyclopedia (Crescent Books)

  6. Reprinted with permission.

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