Name: Creamed Chinese Cabbage
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.

Lest we be “terrified by our adversaries,” it is well to remember that Satan’s power is not inherent but permitted (Rom. 13:1). It is not unlimited, but controlled (Job 1:12; 2:6). It is not invincible, but broken (Luke 11:21-22). It is not assured of success, but is surely doomed (Rev. 20:2-3). Satan knows well that there is no ultimate victory for him. The pronounced sentence has only been postponed. But he works to hinder and postpone Christ’s final triumph. We can rejoice in the certainty of John’s assurance: “Greater is he that is in you, than he that is in the world” (1 John 4:4).

Oswald Sanders

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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