• 8 white inner Chinese cabbage (wong bok) leaves
• 20 g (¾ oz) white soy sauce
• 2 teaspoons grape seed oil

Put the cabbage leaves in a vacuum or cryovac bag with the bean paste and oil. Seal the bag and cook in a water bath at 64°C (147°F) for 35 minutes. Transfer the bag to an iced water bath to chill.