Cabbage with Cream Sauce

Name: Cabbage with Cream Sauce (Nai yu pai ts’ai)
Cuisine: Chinese
Ingredients: 6 tablespoons oil; 1 tablespoon ham (shredded); 1-½ tablespoons cold water (make paste); 1-½ tablespoons cold water (make paste); 1-¼ pounds Napa cabbage; 3 teaspoons salt; 3 tablespoons milk; 1 cup soup stock; 1 teaspoon sugar; 1 tablespoon cornstarch (make paste); 1 tablespoon cornstarch (make paste)

Nai yu pai ts’ai

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-¼ pounds Napa cabbage
3 tablespoons milk
3 teaspoons</

Asia
Taiwan
Kiangsu
Main course
Dinner
Gluten-free

Method

Remove cabbage leaves, wash and cut into 2-½” long, then slice in ½” wide strips (leaf portions may be cut in wider pieces).
Heat 4 tablespoons 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.
Heat the frying pan and add 1