Traditional Creamed Chinese Cabbage
|Chinese cabbage||1 1⁄2 Pound|
|Canned sliced mushrooms||4 Ounce (Drained)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Vegetable oil||5 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Vegetable oil||1 Tablespoon|
|White pepper||1⁄4 Teaspoon|
Chop cabbage into 1-1/2-inch squares with a cleaver.
Slice mushrooms with cleaver.
Combine ingredients for seasoning sauce in a small bowl.
Mix well and set aside.
Heat 5 tablespoons oil in a wok over high heat 1 minute.
Stir-fry garlic until golden, 30 seconds.
Add cabbage squares and mushroom slices.
Stir-fry about 3 minutes until cabbage is crisp-tender.
Stir-fry 2 to 3 minutes longer.
Remove cabbage mixture with a spatula and set aside.
Heat 1 tablespoon oil in wok over high heat 30 seconds.
Add seasoning sauce.
Stir-fry until creamy.
Add white pepper.
Mix well and pour sauce over cabbage.
Serving size: Complete recipe
Calories 1022 Calories from Fat 829
% Daily Value*
Total Fat 94 g144.4%
Saturated Fat 13.3 g66.5%
Trans Fat 0 g
Cholesterol 7.5 mg2.5%
Sodium 1745.1 mg72.7%
Total Carbohydrates 38 g12.8%
Dietary Fiber 7.4 g29.5%
Sugars 12.6 g
Protein 14 g27.3%
Vitamin A 609.6% Vitamin C 513.3%
Calcium 81.3% Iron 32.3%
*Based on a 2000 Calorie diet