Chinese Cabbage In Cream Sauce Recipe
Chinese Cabbage In Cream Sauce is a delicious treat you'll love to gorge on. Prepare the Chinese Cabbage In Cream Sauce effortlessly in minutes, and let us know your remarks after thorougly enjoying the recipe.
Ingredients
| Chinese Cabbage | 1 1/4 Pound | |
| 1 1/2 Tbs tapioca starch | ||
| Milk | 1/4 Cup (16 tbs) | |
| 3 Tbs peanut or vegetable oil | ||
| Salt | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Chicken broth | 3/4 Cup (16 tbs) | |
| 2 Tbs Smithfield ham, cooked and finely chopped | ||
Directions
Separate the cabbage leaves; wash and cut them into 1 by 2 1/2 inch (2.5 by 6 cm) strips.
Combine the tapioca starch and milk in a small bowl; stir until the starch is thoroughly dissolved.
Cut off skin and fat of ham.
Boil in water for 10 to 15 minutes.
When cool, cut off a small piece and chop it into fine pieces; the rest can be saved for other uses.
Heat the oil in the wok over high heat; turn the heat to medium high.
Add the cabbage and stir fry for about 1 minute or until the cabbage strips are thoroughly coated with oil.
Add salt and sugar, then pour in the chicken broth and stir well.
Bring the stock to a boil; cover the wok and simmer over low heat for 10 minutes.
With a strainer, transfer the cabbage to a big plate, and arrange the strips in one direction.
Bring the cooking liquid in the wok to a boil.
Give the tapioca starch and milk a quick stir to recombine them and add to the wok.
Stir until the sauce thickens.
Pour it over the cabbage, sprinkle with the chopped ham.
Combine the tapioca starch and milk in a small bowl; stir until the starch is thoroughly dissolved.
Cut off skin and fat of ham.
Boil in water for 10 to 15 minutes.
When cool, cut off a small piece and chop it into fine pieces; the rest can be saved for other uses.
Heat the oil in the wok over high heat; turn the heat to medium high.
Add the cabbage and stir fry for about 1 minute or until the cabbage strips are thoroughly coated with oil.
Add salt and sugar, then pour in the chicken broth and stir well.
Bring the stock to a boil; cover the wok and simmer over low heat for 10 minutes.
With a strainer, transfer the cabbage to a big plate, and arrange the strips in one direction.
Bring the cooking liquid in the wok to a boil.
Give the tapioca starch and milk a quick stir to recombine them and add to the wok.
Stir until the sauce thickens.
Pour it over the cabbage, sprinkle with the chopped ham.
Chef
