Braised Creamed Cabbage, Tianjin Style
- 9 oz Hearts of white chinese
- -cabbage
- 4 tb Vegetable oil
- 3 tb Scallions; chopped
- 1 ts Rice wine
- 7 oz High stock
- 3/4 ts Salt; or to taste
- 3 1/2 oz Milk
- 2 tb Cornstarch (cornflour)
- -dissolved in
- 2 tb Water
- 1/4 ts Sesame oil
- 1/4 ts Msg
1. Wash the cabbage and cut into 5 inch by 1/2 inch (13cm by 10mm) strips.
Stack cabbage in a wok with the white parts on the bottom. Add water to
barely cover and simmer until soft. Remove, drain, and set aside.
2. Heat the oil in a wok until the oil surface ripples. Add the scallions
and stir-fry until fragrant. Add the rice wine, stock, and salt. Bring to a
boil and cook for 30 seconds. Add the cabbage and bring back to a boil.
Turn down the heat and simmer 1 minute. Stir in the milk and MSG. Add the
cornstarch-water minute and cook, stirring, until thickened. Sprinkle with
sesame oil, remove, and serve.
Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland
on Nov 09, 1997
Stack cabbage in a wok with the white parts on the bottom. Add water to
barely cover and simmer until soft. Remove, drain, and set aside.
2. Heat the oil in a wok until the oil surface ripples. Add the scallions
and stir-fry until fragrant. Add the rice wine, stock, and salt. Bring to a
boil and cook for 30 seconds. Add the cabbage and bring back to a boil.
Turn down the heat and simmer 1 minute. Stir in the milk and MSG. Add the
cornstarch-water minute and cook, stirring, until thickened. Sprinkle with
sesame oil, remove, and serve.
Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland
