Jade Garden Cabbage Wraps

1. Blanch the cabbage leaves

Bring a large pot of salted water to a boil. Add the cabbage leaves and blanch them for about one minute until they turn a vibrant green and become pliable. Immediately transfer the leaves to a bowl of cold water to stop the cooking process, then drain them in a colander.

2. Cook the vegetables and tofu skin

Heat a wok over medium-high heat. Add the vegetable oil and minced garlic, cooking for about 15 seconds until the garlic becomes fragrant. Add the thinly julienned king oyster mushroom and carrot to the wok, then stir-fry them for about three minutes. Pour in the soy sauce, continuing to stir to evenly coat the vegetables.

3. Combine seasonings and tofu skin

Add the shredded tofu skin to the wok along with the ground cumin, sugar, ground white pepper, and a pinch of salt. Stir well to combine all the ingredients and allow the flavors to meld together.

4. Finish with cilantro and peanuts

Once the vegetables and tofu skin are well combined and cooked through, remove the wok from the heat. Stir in the coarsely chopped fresh cilantro and the crushed Fried Peanuts. The residual heat will slightly wilt the cilantro and meld the flavors together beautifully.

5. Prepare and roll the cabbage leaves

Prepare the cabbage leaves by shaving off the thick stem from each leaf to make them easier to roll. Lay a cabbage leaf flat on a clean surface. Place a portion of the filling across the bottom third of the leaf. Roll the leaf tightly into a log, using a sushi mat or tea towel to help shape the roll if needed. Wrap each roll in plastic wrap to hold its shape.

6. Slice and serve

Finally, slice each roll into bite-sized segments with a sharp knife. Arrange the segments on a serving dish and serve them immediately. You can also chill the rolls for a refreshing cold appetizer. Enjoy your Jade Garden Cabbage Wraps!