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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I got this recipe from the Chinese Cookery cookbook. This Shanghai Chinese cabbage is delicious. Left overs are easy to reheat. Any kind of green cabbage will work in this recipe. Ingredients:
1 1/2 lbs chinese cabbage |
1 (4 ounce) can sliced mushrooms, drained |
1/2 cup chicken broth |
2/3 cup water |
5 tablespoons milk |
1 tablespoon cornstarch |
1/2 teaspoon salt |
5 tablespoons vegetable oil |
1 garlic clove, crushed |
1/2 teaspoon salt |
1 tablespoon vegetable oil |
1/4 teaspoon white pepper |
Directions:
1. Chop cabbage into 1 1/2 inch squares with a cleaver.
2. Slice mushrooms with cleaver.
3. Combine ingredients for seasoning sauce in a small bowl. Mix well and set aside.
4. Heat 5 Tb oil in a wok over high heat 1 minute.
5. Stir fry garlic until golden, 30 seconds.
6. Add cabbage squares and mushroom slices. Stir fry about 3 minutes until cabbage is crisp tender.
7. Add salt. Stir fry 2-3 minutes longer.
8. Remove cabbage mixture with a spatula and set aside.
9. Heat 1 Tb oil wok over high heat 30 seconds. Add seasoning sauce. Stir fry until creamy.
10. Add white pepper.
11. Mix well and pour sauce over cabbage. Serve hot.
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