Unlike other dishes in China, the Creamed Cabbage is an exotic special dish. It is made with Napa cabbage, popularly known as Sui Choy, which is lightly coated with cream sauce and sprinkled with chopped ham and scallions. Potato starch can be used instead of cornstarch.
Interesting fact is that cabbage contains high phyto-nutrients, which protects the body from free radicals that can damage or harm the cell membranes. Another significant feature is that it also signals our genes to increase the metabolism rate of enzymes to protect the body from intoxication. It lowers the incidence of cancer related to lung, stomach and colon prostate.
So why are you waiting, go and buy the ingredients and start cooking. Itâs an excellent recipe which can be served as side dish as you wish as often!
Ingredients
- 1 medium size Napa cabbage
- 2 tsp vegetable oil
- 2 thin slices ginger
- 1/4 tsp salt ( as per taste)
- 1/3 cup chicken stock
- 1 tsp cornstarch
- 1/4 cup plus 2 tsp milk
Garnishing
- 2 scallions finely chopped, lower parts only
- 2-3 tablespoons finely chopped ham
- Black pepper (as per taste)
Direction
1. Rinse the cabbage properly and cut the tough outer portion it. Cut the chunks of about 6 cm in length and 2 cm width.
2. Steam the cabbage in a large wok with enough water so that it boil properly. Boil the cabbage for 1 minute in low flame and drain in a strainer. Pat gently the cabbage dry with paper towels.
3. Ham is rinse, pat dry, and cut it into thin slices. Then in a toaster under low flame it is toasted for about 4 to 5 minutes until nice aroma starts coming. Let it get cool and finely chopped.
4. In a small bowl, whisk the milk and cornstarch well.
5. Preheat the wok and gently add 1 tablespoon of oil and distribute it in all sides. As soon as the oil starts to smoke up lightly, add finely chopped ginger slices. With the help of a turner, gently stir them in the oil for a couple of seconds. Add the cabbage chunks and keep stirring the vegetable again. Within one minute, the cabbage starts to exude water and shall be softened. If not, then add about 1tablespoon of water. Increase the flame to medium and cover lid for about a minute. When you find it soft, add a salt according to your taste and stir it well. Discard water and ginger
6. Before adding the chicken stock boil it for some time.
7. Add the milk and cornstarch mixture in the middle of the wok, pushing the cabbage to the sides of the wok. Quick stir and then add the boil chicken stock in the mixture
8. Stir and mix everything well. Add salt and pepper as per your requirement.
9. Garnish the creamed cabbage with the finely chopped ham and scallions. Serve hot and enjoy it.
