Recipe - Braised Creamed Cabbage Tianjin Style

9 ounce Hearts of white chinese
cabbage
4 tablespoon Vegetable oil
3 tablespoon Scallions; chopped
1 teaspoon Rice wine
7 ounce High stock
Three fourths teaspoon Salt; or to taste
3 One half ounce Milk
2 tablespoon Cornstarch (cornflour)
dissolved in
2 tablespoon Water
One fourth teaspoon Sesame oil
One fourth teaspoon Msg

1. Wash the cabbage and cut into 5 inch by One half 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 stirfry 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
cornstarchwater minute and cook, stirring, until thickened. Sprinkle with
sesame oil, remove, and serve.
Posted to recipeludigest Volume 01 Number 233 by James and Susan Kirkland
kirkland@gj.net on Nov 09, 1997