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Method:
Use either a whole small Chinese cabbage
or if it is large, get it cut in 2 lengthwise. Separate the
leaves but keep them whole. Wash and set aside. Soak the
dried shrimps for about 5 minutes in cold water, drain. Heat oil
in a wok over high heat. Add dried shrimps and stir-fry for
about 2 minutes before adding the cabbage. Stir-fry for 1 minute
and add salt, sugar and chicken stock. Turn the heat down to low
and simmer gently for about 10 minutes until the cabbage is tender.
Remove the cabbage with a perforated ladle to a long deep serving
dish. Stir the corn flour and milk mixture and add to the gravy.
Simmer until the gravy thickens. Pour over the cabbage leaves
and serve.
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