| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | Chinese | Vegetable | 6 | Servings |
INGREDIENTS
| 1 | -(up to) | |
| 1 1/2 | lb | Chinese cabbage |
| 2 | tb | Cornstarch |
| 1 | c | Milk |
| 3 | tb | Chicken fat |
| 1/2 | ts | Salt |
| 1 | c | Stock |
| 4 | tb | Smoked ham |
| 1 | ds | Pepper |
| 2 | minutes; then add cabbage. |
INSTRUCTIONS
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 1/4 inch wide and 2 inches long. 2. For the fresh milk, substitute 1/2 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, http://www.erols.com/hosey.
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