Best Chinese Creamed Cabbage Recipes

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CHINESE CREAMED CABBAGE



Chinese Creamed Cabbage image

Posted for the March 2008 Green Eggs and Ham game in the Asian forum. China isn't known for its creamed dishes, but in this Shanghai cabbage recipe from Rhonda Parkinson is lightly coated with a cream sauce and garnished with chopped ham and scallions.

Provided by FLKeysJen

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 medium napa cabbage (about 1 3/4 pounds)
1/4 cup evaporated milk (plus)
2 tablespoons evaporated milk
1 tablespoon cornstarch or 1 tablespoon potato starch
2 tablespoons peanut oil
1/4 teaspoon salt
2 slices fresh ginger
1/3 cup chicken broth or 1/3 cup homemade chicken stock
2 -3 tablespoons chopped ham
pepper, to taste

Steps:

  • Remove the tough outer stems from the cabbage and cut off the core. Wash remaining stems and drain. Cut the stems crosswise into 1-inch pieces, discarding the upper leaves.
  • In a large saucepan or a wok, bring enough water to cover the cabbage to a boil. Boil the cabbage for 1 minute and drain in a colander. Pat the cabbage dry with paper towels. (If using a wok to boil the cabbage, dry the inside and outside with paper towels).
  • In a small bowl, whisk the cornstarch into the evaporated milk.
  • Preheat the wok and add the oil. When the oil is hot, add the salt and ginger slices. Add the cabbage and cook for a minute, until the cabbage is heated through. Discard the ginger.
  • Add the stock and bring to a boil.
  • Push the cabbage to the sides of the wok, making a "well" in the middle. Give the evaporated milk and cornstarch mixture a quick restir, then add to the chicken stock in the middle of the wok, stirring quickly to thicken.
  • When the sauce has thickened, stir to mix everything together. Season with pepper and salt to taste.
  • Garnish the creamed cabbage with the chopped ham and scallions. Serve immediately.

Nutrition Facts : Calories 109.5, Fat 8.9, SaturatedFat 2.3, Cholesterol 9.1, Sodium 300.6, Carbohydrate 4.5, Sugar 0.1, Protein 3

CREAMED CHINESE CABBAGE



Creamed Chinese Cabbage image

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.

Provided by Catnip46

Categories     Greens

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • Chop cabbage into 1 1/2 inch squares with a cleaver.
  • Slice mushrooms with cleaver.
  • Combine ingredients for seasoning sauce in a small bowl. Mix well and set aside.
  • Heat 5 Tb oil in a wok over high heat 1 minute.
  • Stir fry garlic until golden, 30 seconds.
  • Add cabbage squares and mushroom slices. Stir fry about 3 minutes until cabbage is crisp tender.
  • Add salt. Stir fry 2-3 minutes longer.
  • Remove cabbage mixture with a spatula and set aside.
  • Heat 1 Tb oil wok over high heat 30 seconds. Add seasoning sauce. Stir fry until creamy.
  • Add white pepper.
  • Mix well and pour sauce over cabbage. Serve hot.

Nutrition Facts : Calories 240.1, Fat 21.7, SaturatedFat 3.2, Cholesterol 2.7, Sodium 702.3, Carbohydrate 9.6, Fiber 2.4, Sugar 3.1, Protein 4.2

CREAMED CHINESE CABBAGE



Creamed Chinese Cabbage image

Number Of Ingredients 8

1 to 1 1/2 pound chinese cabbage
2 tablespoons cornstarch
1 cup milk
3 tablespoons chicken fat
1/2 teaspoon salt
1 cup Stock, Chicken or favorite stock
4 tablespoons smoked ham
dash pepper

Steps:

  • 1. Cut Chinese cabbage stems diagonally in 2-inch sections. Stir cornstarch into milk to dissolve. 2. Heat chicken fat. Add Chinese cabbage and stir-fry 2 minutes. 3. Add salt and stock and bring to a boil. Then cook, covered, over medium heat until cabbage is softened (4 to 5 minutes). 4. Gradually stir in cornstarch mixture over low heat (the milk should not boil). Then simmer, covered, 3 to 5 minutes more, stirring once or twice. 5. Mince smoked ham. Sprinkle cabbage with pepper and ham. Serve hot. NOTE: Unlike other Chinese vegetables, this one is better overcooked than undercooked. Although milk is not often used, its presence here enhances the vegetable's sweetness, freshness and delicacy. VARIATIONS: * For the Chinese cabbage, substitute Chinese lettuce, cut in 2-inch cubes or in strips 1/4 inch wide and 2 inches long. * For the fresh milk, substitute 1/2 cup evaporated milk. * For the chicken fat, substitute oil or lard. * In step 3, add to the chicken fat 6 dried shrimp (soaked). Stir-fry 1 to 2 minutes then add cabbage. * Omit the smoked ham. Garnish the cabbage instead with 4 fresh mushrooms, diced and stir-fried separately until cooked through.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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