Best Creamed Chinese Cabbage Recipes

CHINESE CREAMED CABBAGE

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.

CREAMED CHINESE CABBAGE

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.

CREAMED CHINESE CABBAGE

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.