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Traditional Creamed Chinese Cabbage

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Creamed Chinese Cabbage has a strong and addictive flavor that vegetarians like me will find very difficult to resist!. This yummy Creamed Chinese Cabbage is one of the dishes that I am known for. Little do they know that the credit goes to this simple and brilliant recipe!
  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)
  Milk 5 Tablespoon
  Cornstarch 1 Tablespoon
  Salt 1⁄2 Teaspoon
  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.
Add salt.
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.

Recipe Summary

Side Dish
Stir Fried

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