Creamed Chinese Cabbage - cooking recipe

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

Preparation

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.