Asian Chicken Cabbage Rolls


Here's a recipe I found on a Canadian Poultry Marketing Board website.  I've changed it around a bit already, but  feel free to substitute ground pork or turkey or crumbled tofu for the chicken. Makes 6 servings
1 head napa cabbage
1 # ground chicken
1 tbsp oil
2 cloves garlic, minced
2 tbsp minced chives
1 tbsp grated fresh ginger
1 c sliced mushrooms
pinch red pepper flakes
3/4 c cooked rice
2 tbsp soy sauce
1 egg, beaten
Heat oil in a skillet and add garlic, ginger, mushrooms, and chives.  Saute until liquid evaporates.  Add chicken and red pepper flakes.  Cook until no longer pink, breaking it up into crumbles with a spoon.  Stir in soy sauce and rice.  Remove from heat, mix in egg.
Meanwhile, dunk napa into a large pot of boiling water just to wilt it, then rinse in cold water.  Remove about 12 individual leaves and blot dry.  Place a scoop of filling in the stalk end, then roll up.  You don't have to worry too much about tucking in the ends.  Place rolls in a steamer and steam about 10 minutes, until tender.  Do this in a couple batches.  Serve with a sauce made up of soy sauce, ginger, chives, garlic, maple sugar and a pinch of red pepper flakes.

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