Baked Cabbage And Butter Cantonese - cooking recipe

Ingredients

3 lb. Chinese cabbage
4 oz. pork loin
4 Tbsp. oil
1/2 c. chopped onion
5 Tbsp. flour
1/2 tsp. m.s.g.
1 tsp. sugar
2 c. water
5 Tbsp. butter or lard
2 tsp. salt
2 1/2 c. retained cabbage soup
1/2 c. evaporated milk

Preparation

Cut pork loin into paper-thin bite-size pieces; rinse cabbage lightly; drain and cut into bite-size pieces.
Precook cabbage pieces in boiling water until soft (add stalk pieces of cabbage first); remove and drain.
Heat pan and 4 tablespoons oil; stir-fry pork loin until it changes color.
Add cabbage and stir-fry briefly over high heat; add m.s.g., salt, sugar and water.
Turn heat to medium and cook 10 minutes; remove and drain off liquid to a bowl (retain).
Place cabbage in a casserole.
Heat pan and butter; saute onion until soft; add flour and stir-fry over low heat until fragrant.
Add retained cabbage soup and evaporated milk; mix. Pour over cabbage, preheat oven to 350\u00b0 and bake cabbage casserole for 20 minutes.
Remove and serve.