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Chrysanthemum Stuffed Cabbage

Vegetables, also Vegetarian Foods

Chrysanthemum Stuffed Cabbage
10 large pieces of cabbage
1 Tablespoon granulated sugar
2 Tablespoons vegetable oil, divided in half
3 Chinese black mushrooms, soaked, stems discarded, and minced
1 Tablespoon fresh ginger, peeled and minced
1 teaspoon Chinese brown sugar
1 tablespoon thin soy sauce
1 Tablespoon water chestnuts, minced
1 Tablespoon goji berries, coarsely chopped
1/2 cup minced chrysanthemum leaves
1 sheet dried bean curd, soaked for five minutes in warm water, then cut into ten pieces
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup chicken or vegetable stock
1. Bring three cups of water to the boil, add the granulated sugar and one tablespoon of the oil, then the cabbage leaves, turn off the heat and allow to stand for eight minutes, then drain the leaves and set then aside.
2. Heat other tablespoon of the oil and stir-fry the mushrooms and the minced ginger for one minute, then add the brown sugar, soy sauce, water chestnuts, the goji berries, and the minced chrysanthemum leaves and stir-fry for two minutes, then set aside to cool somewhat.
3. Lay one cabbage on a board or plate, and cut away the thick center part of the leaf. Put one piece of the bean curd on it in the center, and two scant tablespoons of the mushroom mixture in the center of this. Roll partway, fold in the sides and roll completely and put edge side down on a heat-proof deep plate.
4. Pour the stock over the cabbage rolls and steam over boiling water for five minutes, then serve.

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