Mix vegi paste – corn starch and sweet potato powder.

Blanch the cabbage, dry and separate the leaves. Roll each leaf into a tight wrap, use the paste to seal and hold in place. Place on steam tray.

Steam the wraps for 10 minutes. Remove and place on serving plate.

In a heated wok add minced ginger, water, salt, sugar, mushroom seasoning, sesame oil, celery and potato starch mixed in water to thicken sauce. Pour sauce over the wraps. Decorate the plate with thinly sliced red bell pepper.