Combine broth, sugar and salt in a bowl. Split cabbage lengthwise and core. Cut leaves and stems in 2-inch pieces. Heat a wok or wide frying pan over high heat. Add oil and stir-fry for 30 seconds. Pour in broth mixture and cover pan. Reduce heat to medium and cook until cabbage is tender (about 5 minutes). Remove cabbage with a slotted spoon, drain briefly, and place on a hot serving platter. Blend milk and cornstarch. Increase heat to high, add cornstarch mixture to pan and cook, stirring until sauce bubbles and thickens. Pour sauce over cabbage and garnish with ham.
Your Creamed Chinese Cabbage Btvc62a is ready. Happy cooking!
Related recipes: Vegetables, Chinese, Stir-fry
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