Vegetable Pillows

Recipe from Chef Martin Yan's "Invitation to Chinese Cooking."

Ingredients

• 12 dried Shiitake mushrooms
• 2 ounces bean thread noodles
• 2 tablespoons oyster-flavored sauce
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil
• 1/8 teaspoon white pepper
• 1 tablespoon cooking oil
• 1 slice onion
• 2 stalks organic celery, julienned
• 8 large organic cabbage leaves

Directions

1. Soak the mushrooms in warm water to cover until softened, about 15 minutes. Drain. Discard the stems and thinly slice the caps.
2. Soak the bean thread noodles in warm water to cover until softened, about 15 minutes. Drain. Cut the noodles into 4 lengths.
3. Prepare the seasonings: Combine the oyster-flavored sauce, cornstarch, sesame oil, and white pepper in a bowl. Set aside.
4. Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides.
5. Add the mushrooms, onion, carrot, celery, and noodles; stir-fry for 1 minute.
6. Add the seasonings and cook, stirring, until the sauce is heated through. Place in a bowl and let cool.
7. Bring a pot of water to a boil.
8. Add the cabbage leaves and cook until limp, about 2 minutes. Drain, rinse with cold running water, and drain again.
9. To stuff each leaf, place 1/8 of the filling across the stem end of the leaf. Fold in the sides over the filling, and then roll up. Repeat with remaining leaves and filling.
10. Prepare a wok for steaming with 4 chopsticks placed tic-tac-toe style, a conventional metal vegetable-steaming rack, or a bamboo wok steamer placed a few inches above boiling water.
11. Place the vegetable pillows in a heat-proof dish. Cover and steam over high heat for 15 minutes.
12. To serve, cut the pillows in half diagonally and arrange on a serving platter.