Bok Choy in Cream Sauce
photo by Elmotoo
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb Chinese cabbage or 1 lb bok choy
- 5 tablespoons vegetable oil
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 cup stock
- 1 tablespoon cornstarch
- 1 1⁄2 tablespoons water
- 1⁄4 cup milk
- ground pepper
directions
- Separate the leaves and cut each in half length-wise, then cross-wise.
- Heat 4 T of the oil in a wok until hot.
- Add cabbage and fry for 3 minutes.
- Add salt & Sugar and mix well.
- Remove from pan when tender.
- Heat 1 T oil in the wok.
- Add stock and bring to a boil.
- Put cornstarch in water, mix well
- Add cornstarch mix & milk to stock, stirring well about 1 minute until thick.
- Pour 1/2 the stock mix into a container.
- Add cabbage to sauce left in the pan and mix and heat thoroughly.
- Put on serving plate and top with remaining sauce. Grind pepper on top.
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RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>