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  7838 Wilkerson Court
  San Diego, CA 92111
  Tel: (858)560-8884
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Cabbage with Cream Sauce
 
Materials:  
1 1/4 Lbs. of Chinese cabbage 1 T. of cornstarch (make paste)
3 T. of milk 1 1/2 T. of water
3 t. of salt 6 T. of oil
1 t. of sugar 1 T. of ham (shredded)
1 C. of soup stock  
   
Procedures:  
  1. Remove cabbage leaves, wash and cut it into 2 1/2" long, then slice in 1/2" wide strips (leaf portions may be cut in wider pieces)
  2. Heat 4 T. of oil in frying pan, add all of the cabbage and stir-fry with high heat, about 3 minutes, until cabbage is soft; then add salt, and sugar. Place in a strainer and let cabbage drain.
  3. Heat the frying pan and add 1 T. of oil, then add soup stock. When the soup stock boils, add salt and cornstarch paste to make it starchy. Add milk and another 1 T. of oil. Stir well. Remove half of this sauce and put it in a small bowl. Add cabbage to the remaining sauce, mix thoroughly.
  4. Lay the cabbage on plater, then pour the remaining sauce on top. Decorate with shredded ham.
Note: May add 1/3 cup of shrimps or scallops to this dish.