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Ingredientes
- 9 ounce Hearts of white chinese cabbage
- 4 Tbsp. Vegetable oil
- 3 Tbsp. Scallions, minced
- 1 tsp Rice wine
- 7 ounce High stock
- 3/4 tsp Salt, or possibly to taste
- 3 1/2 ounce Lowfat milk
- 2 Tbsp. Cornstarch (cornflour) dissolved in
- 2 Tbsp. Water
- 1/4 tsp Sesame oil
- 1/4 tsp Msg
Direcciones
- 1. Wash the cabbage and cut into 5 inch by 1/2 inch (13cm by 10mm) strips.
- Stack cabbage in a wok with the white parts on the bottom. Add in water to barely cover and simmer till soft. Remove, drain, and set aside.
- 2. Heat the oil in a wok till the oil surface ripples. Add in the scallions and stir-fry till fragrant. Add in the rice wine, stock, and salt. Bring to a boil and cook for 30 seconds. Add in the cabbage and bring back to a boil.
- Turn down the heat and simmer 1 minute. Stir in the lowfat milk and MSG. Add in the cornstarch-water minute and cook, stirring, till thickened. Sprinkle with sesame oil, remove, and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 426g | |
| Calories 619 | |
| Calories from Fat 504 | 81% |
| Total Fat 56.97g | 71% |
| Saturated Fat 5.05g | 20% |
| Trans Fat 1.4g | |
| Cholesterol 5mg | 2% |
| Sodium 3022mg | 126% |
| Potassium 306mg | 9% |
| Total Carbs 21.15g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.56g | 4% |
| Protein 5.99g | 10% |
