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Chinese Cabbage In Cream Sauce Recipe
|Chinese cabbage||1 1⁄4 Pound|
|Tapioca starch||1 1⁄2 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Peanut oil/Vegetable oil||3 Tablespoon|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Ham||2 Tablespoon, cooked and finely chopped (Cooked And Finely Chopped)|
Serving size: Complete recipe
Calories 612 Calories from Fat 434
% Daily Value*
Total Fat 49 g75.5%
Saturated Fat 9.1 g45.7%
Trans Fat 0 g
Cholesterol 26.4 mg
Sodium 2798.9 mg116.6%
Total Carbohydrates 32 g10.7%
Dietary Fiber 5.7 g22.7%
Sugars 13 g
Protein 18 g35.4%
Vitamin A 507.9% Vitamin C 425.2%
Calcium 66.6% Iron 26.5%
*Based on a 2000 Calorie diet
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.