Chinese Cabbage In Clear Sauce

Recipe Ingredients

		Broth Mixture
2/3 cup	157ml	Chicken broth
2 tablespoons	30ml	Dry sherry or Chinese rice wine
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1 1/2 teaspoons	7.5ml	Sugar
2 teaspoons	10ml	Sesame oil
		Cooking
2 teaspoons	10ml	Vegetable oil
2 teaspoons	10ml	Minced ginger
2 teaspoons	10ml	Minced garlic
1 tablespoon	15ml	Cornstarch - dissolved in
2 tablespoons	30ml	Water
1		Chinese (napa) cabbage - (abt 2 lbs) - cored, and
		Cut lengthwise into 6 sections

Recipe Instructions

Combine the broth mixture ingredients in a small bowl.

Place a medium saucepan over high heat until hot. Add the vegetable oil, swirling to coat the surface. Add the ginger and garlic and cook, stirring, until fragrant, about 10 seconds. Add the broth mixture and bring to a boil. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Keep warm

In a large pot, bring 3 inches of water to a boil. Plunge the cabbage into the water and cook until crisp-tender, about 4 minutes. 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 until crisp-tender, about 4 minutes.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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