Traditional Creamed Chinese Cabbage Recipe

Creamed Chinese Cabbage has a strong and addictive flavor that vegetarians like me will find very difficult to resist!. This yummy Creamed Chinese Cabbage is one of the dishes that I am known for. Little do they know that the credit goes to this simple and brilliant recipe!


Main Ingredient


 Chinese cabbage1 1⁄2 Pound
 Canned sliced mushrooms4 Ounce (Drained)
 Chicken broth1⁄2 Cup (8 tbs)
 Water2⁄3 Cup (10.67 tbs)
 Milk5 Tablespoon
 Cornstarch1 Tablespoon
 Salt1⁄2 Teaspoon
 Vegetable oil5 Tablespoon
 Garlic1 Clove (5 gm), crushed
 Vegetable oil1 Tablespoon
 White pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1022 Calories from Fat 829

% Daily Value*

Total Fat 94 g144.4%

Saturated Fat 13.3 g66.5%

Trans Fat 0 g

Cholesterol 7.5 mg

Sodium 1745.1 mg72.7%

Total Carbohydrates 38 g12.8%

Dietary Fiber 7.4 g29.5%

Sugars 12.6 g

Protein 14 g27.3%

Vitamin A 609.6% Vitamin C 513.3%

Calcium 81.3% Iron 32.3%

*Based on a 2000 Calorie diet


Chop cabbage into 1-1/2-inch squares with a cleaver.
Slice mushrooms with cleaver.
Combine ingredients for seasoning sauce in a small bowl.
Mix well and set aside.
Heat 5 tablespoons oil in a wok over high heat 1 minute.
Stir-fry garlic until golden, 30 seconds.
Add cabbage squares and mushroom slices.
Stir-fry about 3 minutes until cabbage is crisp-tender.
Add salt.
Stir-fry 2 to 3 minutes longer.
Remove cabbage mixture with a spatula and set aside.
Heat 1 tablespoon oil in wok over high heat 30 seconds.
Add seasoning sauce.
Stir-fry until creamy.
Add white pepper.
Mix well and pour sauce over cabbage.