| 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”