Braised Creamed Cabbage Ingredients:

9 oz (250 g) hearts of white Chinese cabbage

4 tbsp (60 ml) vegetable oil

3 tbsp scallions, chopped

1 tsp rice wine

7 oz (200 ml) high stocks

3/4 tsp salt, or to taste

3 1/2 oz (100 ml) milk

2 tbsp cornstarch (corn flour) dissolved in 2 tbsp water

1/4 tsp sesame oil

1/4 tsp MSG

Braised Creamed Cabbage Preparation:

Wash the cabbage and cut into 5 inch (13cm by 10mm) strips. Stack cabbage in a wok with the white parts on the bottom. Add water to barely cover and simmer until soft. Remove, drain, and set aside. Heat the oil in a wok until the oil surface ripples. Add the scallions and stir-fry until fragrant. Add the rice wine, stock, and salt. Bring to a boil and cook for 30 seconds. Add the cabbage and bring back to a boil. Turn down the heat and simmer 1 minute. Stir in the milk and MSG. Add the cornstarch-water mixture and cook, stirring, until. Sprinkle with the sesame oil, remove, and serve.