Braised creamed cabbage, tianjin style

1 Servings

Ingredients

Quantity Ingredient
9 ounces Hearts of white chinese cabbage
4 tablespoons Vegetable oil
3 tablespoons Scallions; chopped
1 teaspoon Rice wine
7 ounces High stock
¾ teaspoon Salt; or to taste
3½ ounce Milk
2 tablespoons Cornstarch (cornflour) dissolved in
2 tablespoons Water
¼ teaspoon Sesame oil
¼ teaspoon Msg

Directions

1. Wash the cabbage and cut into 5 inch by ½ 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 minute and cook, stirring, until thickened. Sprinkle with sesame oil, remove, and serve.

Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland <kirkland@...> on Nov 09, 1997

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