Braised Creamed Cabbage
9 oz (250 g) hearts of white Chinese cabbage
4 tbsp (60 ml) vegetable oil
3 tbsp scallions, chopped
1 tsp rice wine
7 oz (200 ml) high stock
3/4 tsp salt, or to taste
3 1/2 oz (100 ml) milk
2 tbsp cornstarch (cornflour) dissolved in 2 tbsp
1/4 tsp sesame oil
1/4 tsp MSG
1.Wash the cabbage and cut into 5 inch (13cm by 10mm) strips.
Stack cabbage in a wok
with the white parts on the bottom. Add water to barely cover and
simmer until soft.
Remove, drain, and set aside.
2.Heat the oil in a wok until the oil surface ripples. Add the
scallions and stir-fry until
fragrant. Add the rice wine, stock, and salt. Bring to a boil and cook for 30 seconds.
Add the cabbage and bring back to a boil. Turn down the heat and
simmer 1 minute.
Stir in the milk and MSG. Add the
cornstarch-water mixture and cook, stirring, until
Sprinkle with the sesame oil, remove, and serve.
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