Taro Ngoh Hiong

Ingredients
ngoh hiong wrapper - cut into rectangular pieces
3 cups shredded cabbage
2 dried shitake mushrooms - soaked, drained and shredded
1 medium sized taro - peeled and shredded
chopped garlic
chopped shallot
1 tbsp soy sauce
2 tbsp mushroom sauce
pinch of pepper
pinch of salt
vegetable oil 

 Method

1. Heat up oil in frying pan.  Fry shallot and garlic till aromatic.  Add mushroom and fry for a while.
2. Add taro and cabbage and stir fry over high heat.  Drizzle soy sauce and oyster sauce and do a quick stir fry.
3. Add water, cover and let it cook for 15 minutes.
4. Transfer to a big bowl and drain any excess liquid.  Let it cool to room temperature.
5. Spoon two tablespoon taro and cabbage mix onto the centre of a ngoh hiong wrapper and wrap it up.
6. Heat up oil in a frying pan.  Fry on both sides till golden brown.
7. Drain excess oil and serve warm with chilli sauce.