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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