Chinese Raw Vegetable Cups Recipe

This article was last updated on April 16, 2022

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Raw Vegetable Cups


240g leg pork pellets

100g skinned bamboo shoot pellets

3 black mushrooms soaked, raised and cut into pellets

1 tbsp chopped white scallion

1 tsp chopped ginger

1 raw glassy cabbage


1 tbsp wine

1 ½ tsp starch

A dash of seafood sauce


3 tbsp soup

1 tbsp oyster sauce

2 tsp soy sauce

1 tsp sugar

¼ tsp salt

A dash of pepper

A dash of sesame oil


Heating 3 tbsp of peanut oil in a clean pot, sauté chopped scallion and chopped ginger, take them out, put in the pork pellets, skinned bamboo shoot pellets and black mushrooms pellets, sprinkle wine down, stir well, mix the (A) ingredients well and pour them in to season, cover and boil for a while.

When the juice comes to boil, stir in 1 ½ tsp of starch dissolved in a dash of water, stir fry the mixture well quickly and lift the pot away from the fire.

Peel off the raw cabbage leaves one by one, wash them clean, drain, make them into the shape of concave cups, apply a dash of seafood sauce to them with the smaller leaves over-lapped (that is, a small one over-lapped into a large one), then put the meat in cup-like leaves when hot for serving.

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