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Vegetarian Napa Cabbage Wrap

Rice Cooker Recipe

Vegetarian Napa Cabbage Wrap

Whether you’re looking for a vegetarian lunch idea for Meatless Monday, or are straight-up vegan everyday, these simple vegetarian napa cabbage wraps are so delicious. Make them in your rice cooker in no time flat!

Servings

Servings 2

Preparation

Preparation

Cooking

Cooking

Ingredients

Ingredients below are for a 5.5-cup cooker.

  • 2 cups White rice (supplied measuring cup)
  • 2 Nappa cabbage leaf (large)
  • 1/3 oz Bean-starch dried vermicelli (glass noodles)
  • ¼ Jew’s ear (dried)
  • 1 1/3 oz Dried beancurd (dried tofu)
  • 1 Oyster mushroom
  • 1/3 Carrot
  • ½ Celery stalk

Condiments

  • ½ tbsp Soy sauce
  • 1 tsp Corn starch
  • ½ tsp Sugar
  • Salt for flavor

Directions

  1. Boil nappa cabbage leaves.
  2. Soak the dried bean-starch vermicelli. When softened, drain and cut the vermicelli to make easier to eat.
  3. Soak the dried Jew’s ear.
  4. Shred Jew’s ear, celery oyster mushroom, dried bean curd, carrot and place in a bowl.
  5. Add in vermicelli and the condiments and mix well.
  6. Spread the nappa cabbage leaves and divide the mix into quarters and wrap in the middle. Secure the ends of the leaves in place using toothpicks.
  7. Place the wrap on the tacook cooking plate.
  8. Put the washed rice and water in the inner pot and place it in the rice cooker.
  9. Set the cooking plate in the inner pot. Select the [Synchro-Cooking] menu and press the [Start] key.
  10. When cooking is complete, place on a serving plate.

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