Chinese Cabbage In Cream Sauce
|Chinese cabbage||1 1⁄4 Pound|
|Tapioca starch||1 1⁄2 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Peanut oil/Vegetable oil||3 Tablespoon|
|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.