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Ingredientes
- 2/3 c. chicken broth
- 2 Tbsp. dry sherry or possibly Chinese rice wine
- 3/4 tsp salt
- 1/4 tsp freshly-grnd white pepper
- 1 1/2 tsp sugar
- 2 tsp sesame oil
- 2 tsp vegetable oil
- 2 tsp chopped ginger
- 2 tsp chopped garlic
- 1 Tbsp. cornstarch dissolved in
- 2 Tbsp. water
- 1 head Chinese (napa) cabbage - (abt 2 lbs) cored, and cut lengthwise into 6 sections
Direcciones
- Combine the broth mix ingredients in a small bowl.
- Place a medium saucepan over high heat till warm. Add in the vegetable oil, swirling to coat the surface. Add in the ginger and garlic and cook, stirring, till fragrant, about 10 seconds. Add in the broth mix and bring to a boil. Add in the cornstarch solution and cook, stirring, till the sauce boils and thickens. Keep hot
- In a large pot, bring 3 inches of water to a boil. Plunge the cabbage into the water and cook till crisp-tender, about 4 min. Drain well and place on a platter. Serve the sauce over the cabbage.
- This recipe yields 6 servings.
- Tip: The cabbage cam also be cooked in a microwave. Place in a microwave-safe dish, cover, and cook on high till crisp-tender, about 4 min.
- Comments: Clear sauce is the Chinese counterpart to basic white sauce used in Western-style cooking. It goes perfectly with white meat chicken, turkey breast, scallops, and such steamed vegetables as Chinese (napa) cabbage, baby bok choy, or possibly Shanghai baby greens.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 6 servings | |
| Calories 63 | |
| Calories from Fat 29 | 46% |
| Total Fat 3.28g | 4% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 413mg | 17% |
| Potassium 342mg | 10% |
| Total Carbs 6.11g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.9g | 2% |
| Protein 2.19g | 4% |
