|2 tbsp||Vegetable oil|
|1 tsp||Sesame oil|
|1 tbsp||Minced ginger|
|1 tbsp||Minced garlic|
|1||Package Shitake mushrooms, stems removed and thinly sliced|
|1||Package Maple Leaf Prime Naturally® Extra Lean Ground Chicken|
|3/4 cup||Cooked brown or basmati rice|
|1 cup||Shredded carrot|
|2||Green onions, thinly sliced|
|1/4 cup||Chopped cilantro|
|1 tbsp||Soy sauce|
|3 tsp||Rice vinegar, divided|
|1||Head Napa cabbage, cored and leaves seperated|
|1/4 cup||Hoisin sauce|
PREHEAT oven to 375°F (190°C).
HEAT vegetable and sesame oil together in a large skillet over medium-high. Add ginger, garlic and mushrooms. Sauté for 4-5 minutes or until caramelized. Transfer to a large bowl and allow to cool slightly.
ADD chicken, rice, carrot, green onion, cilantro, sriracha and soy sauce to the bowl. Drizzle with 1 tsp (5 mL) of the rice vinegar. Gently combine the mixture using your hands.
PLACE a leaf of cabbage on a clean flat surface with the stem end closest to you. Place a heaping ¼ cup (60 mL) of the chicken mixture on the cabbage near the stem end. Roll the cabbage leaf, folding in the sides as you go. Arrange seam side down in a 9x9” (2.5 L) square baking dish. Repeat with the remaining leaves and filling.
WHISK together the remaining rice vinegar and hoisin in a small bowl. Brush the cabbage rolls with the mixture and cover the with aluminum foil. Bake in preheated oven for 35 minutes or until they are cooked through and the internal temperature reaches 165°F (74°C). Remove the foil and cook for an additional 5 minutes.
Show More Comments
No Comments yet