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.