1. Separate the leaves and cut each in half length-wise, then cross-wise. 2. Heat 4 T of the oil in a wok until hot. 3. Add cabbage and fry for 3 minutes. 4. Add salt & Sugar and mix well. 5. Remove from pan when tender. 6. Heat 1 T oil in the wok. 7. Add stock and bring to a boil. 8. Put cornstarch in water, mix well 9. Add cornstarch mix & milk to stock, stirring well about 1 minute until thick. 10. Pour 1/2 the stock mix into a container. 11. Add cabbage to sauce left in the pan and mix and heat thoroughly. 12. Put on serving plate and top with remaining sauce. Grind pepper on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
