INGREDIENTS 

1 ¼ lbs. Chinese cabbage
3 Tablespoons milk
3 teaspoons salt
1 teaspoon sugar
1 cup soup stock
6 Tablespoons cooking oil
1 Tablespoon ham (diced)

Cornstarch paste:
1 Tablespoon cornstarch
1 ½ Tablespoons cold water

DIRECTIONS

Remove the cabbage leaves, wash and cut into 2″ long pieces, then into ½” wide strips (leafy portions may be cut in wider pieces).

Heat 4 Tablespoons of cooking oil in a wok, add the cabbage and stir fry in high heat for about 3 minutes, or until the cabbage is soft.

Add the salt, sugar, and stir gently for 15 seconds. Place in a strainer and let the cabbage drain.

Heat the wok on high and add 1 Tablespoon of cooking oil, then add the soup stock. When the soup stock boils, add the salt and cornstarch paste (remember to pre-mix) while gently stirring to thicken the dish.

Once it’s thickened, add the milk and another 1 Tablespoon of cooking oil. Stir well, and remove ½ of this sauce into a bowl. Add the cabbage to the remaining sauce, and mix thoroughly.

Pour the cabbage and the sauce on a platter, then pour the remaining sauce (from the bowl) on top. Decorate by sprinkling the diced ham on top, and it is ready to serve.