White Heart Of Cabbage
|Cabbage||4 Ounce (1 Heart)|
|Peanut oil||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Soy sauce||1⁄2 Teaspoon|
|Chicken stock||4 Tablespoon|
|Cold water||1 Tablespoon|
Cut the cabbage heart into 1- to 1 1/2-inch pieces and separate each from the others.
Drop them into 1/2 pint (U.S. 1 1/4 cups) boiling water and cook for 10 minutes.
Heat the oil in a frying-pan.
Crush the ginger and garlic and add to the oil and cook until the garlic is a deep golden colour.
Add the cabbage and, in quick succession, the seasonings and soy sauce.
Stir them about.
Add the chicken stock and cook for less than 1/2 minute.
Blend the cornflour with the water and stir it in.
Boil for 1 1/2 minutes.