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