Creamed Chinese Cabbage
|Celery cabbage||1 1⁄2 Pound|
|Chicken fat||1⁄2 Cup (8 tbs)|
|Minced ham||4 Tablespoon|
|Milk||1 Cup (16 tbs), mixed with 2 tablespoon cornstarch|
|Monosodium glutamate||1 Teaspoon|
Wash the celery cabbage well and cut lengthwise 1/4 inch wide, then into 2 1/2 inch sections.
Heat pan with chicken fat and when it is very hot add the cabbage.
Turn down the heat to medium and cover for 10 minutes or till vegetable is tender, stirring occasionally.
Season with salt.
Prepare thickening, stir into the vegetable and cook for about 4 minutes or till the liquid thickens.
Be sure that the starchy taste is gone.
It is better to overcook than to undercook this dish.
Turn into a deep round platter, sprinkle with ham and a dash of pepper and serve immediately.