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| Cabbage with Cream Sauce |
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| Materials: |
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| 1 1/4 Lbs. of Chinese cabbage |
1 T. of cornstarch (make paste) |
| 3 T. of milk |
1 1/2 T. of water |
| 3 t. of salt |
6 T. of oil |
| 1 t. of sugar |
1 T. of ham (shredded) |
| 1 C. of soup stock |
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| Procedures: |
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- Remove cabbage leaves, wash and cut it into 2 1/2"
long, then slice in 1/2" wide strips (leaf portions
may be cut in wider pieces)
- Heat 4 T. of oil in frying pan, add all of the cabbage
and stir-fry with high heat, about 3 minutes, until cabbage
is soft; then add salt, and sugar. Place in a strainer and
let cabbage drain.
- Heat the frying pan and add 1 T. of oil, then add soup
stock. When the soup stock boils, add salt and cornstarch
paste to make it starchy. Add milk and another 1 T. of oil.
Stir well. Remove half of this sauce and put it in a small
bowl. Add cabbage to the remaining sauce, mix thoroughly.
- Lay the cabbage on plater, then pour the remaining sauce
on top. Decorate with shredded ham.
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| Note: May add 1/3 cup of shrimps
or scallops to this dish. |
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