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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 water 
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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