More experienced Chinese cooks can feel free to use potato starch instead of cornstarch, and to replace the chicken stock with a superior stock (also called clear stock).
- 1 medium head celery cabbage (Napa cabbage) about 1 3/4 pounds
- 1/4 cup plus 2 TB evaporated milk
- 1 TB cornstarch
- 2 tablespoons vegetable or peanut oil
- 1/4 teaspoon salt
- 2 thin slices fresh gingerroot
- 1/3 cup chicken broth or homemade chicken stock
- 2 - 3 tablespoons chopped ham
- 2 scallions (spring onions, green onions) lower parts only, finely chopped
- Pepper to taste
2. In a large saucepan or a wok, bring enough water to cover the cabbage to a boil. Boil the cabbage for 1 minute and drain in a colander. Pat the cabbage dry with paper towels. (If using a wok to boil the cabbage, dry the inside and outside with paper towels).
3. In a small bowl, whisk the cornstarch into the evaporated milk. 4. Preheat the wok and add the oil. When the oil is hot, add the salt and ginger slices. Add the cabbage and cook for a minute, until the cabbage is heated through. Discard the ginger.
5. Add the stock and bring to a boil.
6. Push the cabbage to the sides of the wok, making a "well" in the middle. Give the evaporated milk and cornstarch mixture a quick restir, then add to the chicken stock in the middle of the wok, stirring quickly to thicken.
7. When the sauce has thickened, stir to mix everything together. Season with pepper and salt to taste.
8. Garnish the creamed cabbage with the chopped ham and scallions. Serve immediately.