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.

INGREDIENTS

1 ¼ lbs. cucumbers
15 slices garlic
1 teaspoon Szechuan peppercorn
1 teaspoon hot bean paste
2 Tablespoons hot chili oil
1 Tablespoon salt
2 teaspoon sugar
1 Tablespoon brown vinegar
2 Tablespoons sesame oil

DIRECTIONS

Cut off and discard both tips of the cucumber. Cut the cucumber in half by making one cut from end to end. Repeat this step for each half to yield 4 long quarter strips. Discard the seeds. Then cut each strip into 2″ long pieces in any shape you’d like. Put the cucumbers in a bowl, mix with salt, and let it marinate for 2 to 3 hours.

Wash the cucumbers with cold water, and put in a strainer to drain off some moisture. Then put them back in a bowl.

Add the garlic slices, Szechuan peppercorns, hot bean paste, hot chili oil, sugar, vinegar, and sesame oil. Mix well, let it marinate for about 3 hours, and it’s ready to serve.