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Chinese Cabbage In Cream Sauce

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Chinese Cabbage In Cream Sauce is a delicious treat you'll love to gorge on. Prepare the Chinese Cabbage In Cream Sauce effortlessly in minutes, and let us know your remarks after thorougly enjoying the recipe.
  Chinese cabbage 1 1⁄4 Pound
  Tapioca starch 1 1⁄2 Tablespoon
  Milk 1⁄4 Cup (4 tbs)
  Peanut oil/Vegetable oil 3 Tablespoon
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Chicken broth 3⁄4 Cup (12 tbs)
  Ham 2 Tablespoon, cooked and finely chopped (Cooked And Finely Chopped)

Separate the cabbage leaves; wash and cut them into 1 by 2 1/2 inch (2.5 by 6 cm) strips.
Combine the tapioca starch and milk in a small bowl; stir until the starch is thoroughly dissolved.
Cut off skin and fat of ham.
Boil in water for 10 to 15 minutes.
When cool, cut off a small piece and chop it into fine pieces; the rest can be saved for other uses.
Heat the oil in the wok over high heat; turn the heat to medium high.
Add the cabbage and stir fry for about 1 minute or until the cabbage strips are thoroughly coated with oil.
Add salt and sugar, then pour in the chicken broth and stir well.
Bring the stock to a boil; cover the wok and simmer over low heat for 10 minutes.
With a strainer, transfer the cabbage to a big plate, and arrange the strips in one direction.
Bring the cooking liquid in the wok to a boil.
Give the tapioca starch and milk a quick stir to recombine them and add to the wok.
Stir until the sauce thickens.
Pour it over the cabbage, sprinkle with the chopped ham.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 612 Calories from Fat 434

% Daily Value*

Total Fat 49 g75.5%

Saturated Fat 9.1 g45.7%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 2798.9 mg116.6%

Total Carbohydrates 32 g10.7%

Dietary Fiber 5.7 g22.7%

Sugars 13 g

Protein 18 g35.4%

Vitamin A 507.9% Vitamin C 425.2%

Calcium 66.6% Iron 26.5%

*Based on a 2000 Calorie diet

Chinese Cabbage In Cream Sauce Recipe