| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Chinese | Chinese, Vegetables | 1 | Servings |
INGREDIENTS
| 9 | oz | Hearts of white chinese cabbage |
| 4 | tb | Vegetable oil |
| 3 | tb | Scallions; chopped |
| 1 | ts | Rice wine |
| 7 | oz | High stock |
| 3/4 | ts | Salt; or to taste |
| 3 1/2 | oz | Milk |
| 2 | tb | Cornstarch (cornflour) dissolved in |
| 2 | tb | Water |
| 1/4 | ts | Sesame oil |
| 1/4 | ts | Msg |
INSTRUCTIONS
1. Wash the cabbage and cut into 5 inch by 1/2 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@gj.net> on Nov 09, 1997
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”