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.
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Units: US | Metric
- 680.38 g Chinese cabbage
- 113.39 g can sliced mushrooms, drained
- 1Chop cabbage into 1 1/2 inch squares with a cleaver.
- 2Slice mushrooms with cleaver.
- 3Combine ingredients for seasoning sauce in a small bowl. Mix well and set aside.
- 4Heat 5 Tb oil in a wok over high heat 1 minute.
- 5Stir fry garlic until golden, 30 seconds.
- 6Add cabbage squares and mushroom slices. Stir fry about 3 minutes until cabbage is crisp tender.
- 7Add salt. Stir fry 2-3 minutes longer.
- 8Remove cabbage mixture with a spatula and set aside.
- 9Heat 1 Tb oil wok over high heat 30 seconds. Add seasoning sauce. Stir fry until creamy.
- 10Add white pepper.
- 11Mix well and pour sauce over cabbage. Serve hot.
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Nutritional Facts for Creamed Chinese Cabbage
Serving Size: 1 (312 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 240.0
- Calories from Fat 195
- Total Fat 21.7 g
- Saturated Fat 3.2 g
- Cholesterol 2.6 mg
- Sodium 702.2 mg
- Total Carbohydrate 9.6 g
- Dietary Fiber 2.4 g
- Sugars 3.0 g
- Protein 4.2 g