Creamed chinese cabbage

Yield: 6 Servings

Measure Ingredient
1 -(up to)
1½ pounds Chinese cabbage
2 tablespoons Cornstarch
1 cup Milk
3 tablespoons Chicken fat
½ teaspoon Salt
1 cup Stock
4 tablespoons Smoked ham
1 dash Pepper
2 minutes; then add cabbage.

1. Cut Chinese cabbage stems diagonally in 2-inch sections. Stir cornstarch into milk to dissolve.

2. Heat chicken fat. Add Chinese cabbage and stir-fry 2 minutes.

3. Add salt and stock and bring to a boil. Then cook, covered, over medium heat until cabbage is softened (4 to 5 minutes).

4. Gradually stir in cornstarch mixture over low heat (the milk should not boil). Then simmer, covered, 3 to 5 minutes more, stirring once or twice.

5. Mince smoked ham. Sprinkle cabbage with pepper and ham. Serve hot.

NOTE: Unlike other Chinese vegetables, this one is better overcooked than undercooked. Although milk is not often used, its presence here enhances the vegetable's sweetness, freshness and delicacy. VARIATIONS: 1. For the Chinese cabbage, substitute Chinese lettuce, cut in 2-inch cubes or in strips ¼ inch wide and 2 inches long.

2. For the fresh milk, substitute ½ cup evaporated milk.

3. For the chicken fat, substitute oil or lard.

4. In step 3, add to the chicken fat 6 dried shrimp (soaked). Stir-fry 1 to 5. Omit the smoked ham. Garnish the cabbage instead with 4 fresh mushrooms, diced and stir-fried separately until cooked through.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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