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@toodour.2: #SummerWins #DealsforYouDays #summergarden #solarlights #stringlights

toodour 2
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Friday 26 June 2026 19:29:00 GMT
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Another week, another cabbage rolls version😃 This time I made Asian-style napa cabbage rolls and they turned out so good👍🏻 Save this recipe for later☺️ Asian-style napa cabbage rolls Ingredients: • Napa cabbage leaves - 10-12 leaves • Eggplant - 1 medium • Mushrooms - 16 oz (450 g) • Jasmine rice, cooked - 1 cup (190 g) • Green onions - 3 • Garlic - 4 cloves • Freshly grated ginger - 1 tbsp • Soy sauce - 1 1/2 tbsp • Maple syrup or agave - 1 tsp • Rice vinegar - 1 tsp • Sesame oil - 1-2 tsp • Neutral oil - for cooking For the sauce: • Vegetable broth - 1 cup (240 ml) • Soy sauce - 5 tbsp • Maple syrup - 1 tbsp • Rice vinegar - 2 tsp • Sesame oil - 1-1 1/2 tsp • Dried ginger - 1/8 tsp • Cornstarch - 2 tsp • Water - 2 tbsp (30 ml) How to make: 1. Simmer the napa cabbage leaves for about 1 minute until softened. 2. Cook finely diced eggplant in a pan with a little oil for 8-10 minutes until soft and lightly golden. Transfer to a plate. 3. In the same pan, cook the mushrooms until all excess moisture evaporates and they start to brown. Add garlic, ginger, and green onions. Cook for 1 more minute. 4. Add the eggplant back in along with the soy sauce, maple syrup, and rice vinegar. Cook for another 1-2 minutes, then fold in the rice. 5. Fill each cabbage leaf, fold in the sides, and roll tightly. 6. Pan-sear the rolls seam-side down until golden on multiple sides. 7. For the sauce, simmer broth, soy sauce, maple syrup, rice vinegar, sesame oil, and dried ginger for 1-2 minutes. Stir in the cornstarch mixed with water and cook until glossy. 8. Pour the sauce over the cabbage rolls and top with green onions and sesame seeds. #cabbagerolls #asianfood #napacabbage #vegancabbagerolls #napacabbagerolls
Another week, another cabbage rolls version😃 This time I made Asian-style napa cabbage rolls and they turned out so good👍🏻 Save this recipe for later☺️ Asian-style napa cabbage rolls Ingredients: • Napa cabbage leaves - 10-12 leaves • Eggplant - 1 medium • Mushrooms - 16 oz (450 g) • Jasmine rice, cooked - 1 cup (190 g) • Green onions - 3 • Garlic - 4 cloves • Freshly grated ginger - 1 tbsp • Soy sauce - 1 1/2 tbsp • Maple syrup or agave - 1 tsp • Rice vinegar - 1 tsp • Sesame oil - 1-2 tsp • Neutral oil - for cooking For the sauce: • Vegetable broth - 1 cup (240 ml) • Soy sauce - 5 tbsp • Maple syrup - 1 tbsp • Rice vinegar - 2 tsp • Sesame oil - 1-1 1/2 tsp • Dried ginger - 1/8 tsp • Cornstarch - 2 tsp • Water - 2 tbsp (30 ml) How to make: 1. Simmer the napa cabbage leaves for about 1 minute until softened. 2. Cook finely diced eggplant in a pan with a little oil for 8-10 minutes until soft and lightly golden. Transfer to a plate. 3. In the same pan, cook the mushrooms until all excess moisture evaporates and they start to brown. Add garlic, ginger, and green onions. Cook for 1 more minute. 4. Add the eggplant back in along with the soy sauce, maple syrup, and rice vinegar. Cook for another 1-2 minutes, then fold in the rice. 5. Fill each cabbage leaf, fold in the sides, and roll tightly. 6. Pan-sear the rolls seam-side down until golden on multiple sides. 7. For the sauce, simmer broth, soy sauce, maple syrup, rice vinegar, sesame oil, and dried ginger for 1-2 minutes. Stir in the cornstarch mixed with water and cook until glossy. 8. Pour the sauce over the cabbage rolls and top with green onions and sesame seeds. #cabbagerolls #asianfood #napacabbage #vegancabbagerolls #napacabbagerolls
Thích Sài nồi chiên mà ngại chà rửa thì mấy bà dùng giấy lót bạc như này tiện lắm luôn #giaylotnoichienkhongdau #review #xuhuong
Thích Sài nồi chiên mà ngại chà rửa thì mấy bà dùng giấy lót bạc như này tiện lắm luôn #giaylotnoichienkhongdau #review #xuhuong



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