Tuesday, December 7, 2010

Chinese Creamed Cabbage with Oat

Chinese Creamed Cabbage with Oat

half piece Chinese cabbage
1 tbsp Oat
1tbsp Mashed garlic
2 tsp Mashed ginger
1 cup Low fat milk
2 1/2 cups Chicken stock
some salt
some sugar
some cornstarch water
some oil


1. Cut Chinese cabbage into pieces
2. Heat oil in a pan
3. Saute garlic and ginger until fragrant
4. Add the Chinese cabbage and stir well
5. Pour in the chicken stock
6. Cover with lid and cook for 10 minutes until the Chinese cabbage becomes tender
7. Dish the Chinese cabbage
8. Add the oat in the remaining chicken stock in the pan and cook until done
9. Return  the cooked cabbage
10. Thicken the sauce with cornstarch water, then pour in the milk and stir well. Ready to serve

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