Bok Choy In Cream Sauce - cooking recipe

Ingredients

1 lb Chinese cabbage or 1 lb bok choy
5 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon sugar
1 cup stock
1 tablespoon cornstarch
1 1/2 tablespoons water
1/4 cup milk
ground pepper

Preparation

Separate the leaves and cut each in half length-wise, then cross-wise.
Heat 4 T of the oil in a wok until hot.
Add cabbage and fry for 3 minutes.
Add salt & Sugar and mix well.
Remove from pan when tender.
Heat 1 T oil in the wok.
Add stock and bring to a boil.
Put cornstarch in water, mix well
Add cornstarch mix & milk to stock, stirring well about 1 minute until thick.
Pour 1/2 the stock mix into a container.
Add cabbage to sauce left in the pan and mix and heat thoroughly.
Put on serving plate and top with remaining sauce. Grind pepper on top.