Braised Creamed Cabbage
Ingredients
9 oz (250 g) hearts of
white Chinese cabbage (bok choy)
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
Directions
- 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.
- 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 thickened.
Sprinkle with the sesame oil, remove,
and serve.
