Creamed Chinese Cabbage

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs Chinese cabbage
• 1 (4 ounce) can  sliced mushrooms, drained

• Seasoning sauce

• 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.