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Suggest a better description1. Cut Chinese cabbage stems diagonally in 2-inch sections. Stir cornstarch into milk to dissolve. 2. Heat chicken fat. Add Chinese cabbage and stir-fry 2 minutes. 3. Add salt and stock and bring to a boil. Then cook, covered, over medium heat until cabbage is softened (4 to 5 minutes). 4. Gradually stir in cornstarch mixture over low heat (the milk should not boil). Then simmer, covered, 3 to 5 minutes more, stirring once or twice. 5. Mince smoked ham. Sprinkle cabbage with pepper and ham. Serve hot. NOTE: Unlike other Chinese vegetables, this one is better overcooked than undercooked. Although milk is not often used, its presence here enhances the vegetables sweetness, freshness and delicacy. VARIATIONS: 1. For the Chinese cabbage, substitute Chinese lettuce, cut in 2-inch cubes or in strips 1/4 inch wide and 2 inches long. 2. For the fresh milk, substitute 1/2 cup evaporated milk. 3. For the chicken fat, substitute oil or lard. 4. In step 3, add to the chicken fat 6 dried shrimp (soaked). Stir-fry 1 to 2 minutes; then add cabbage. 5. Omit the smoked ham. Garnish the cabbage instead with 4 fresh mushrooms, diced and stir-fried separately until cooked through. From
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Serving Size: 1 Serving (375g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 112 | ||
Calories from Fat: 63 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 9 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 8.3mg | 3 % | |
Sodium 1101.4mg | 38 % | |
Potassium 319.5mg | 8 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 8.1g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 112
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