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Chinese Cabbage in Cream Sauce
Asianfood-recipes : various delicious Asian cuisines around Asean region.
1 tablespoon butter
1 tablespoon sesame oil
3 spring onions (scallions), thinly sliced
2 small Chinese cabbages, coarsely shredded
Salt and pepper to taste
1 tablespoon white wine vinegar
125ml single (light) cream
2 teaspoons soy sauce
Method :
Melt the butter with the oil in a large frying-pan. Add the spring onions (scallions) and cabbages and stir-fry for 3 minutes. Sprinkle over the salt, pepper and vinegar and stir-fry for a further 3 minutes, or until the cabbage is cooked but still crisp.
Stir in the remaining ingredients and cook, stirring constantly, for 4 minutes, or until the sauce comes to the boil. Remove from the heat and transfer the mixture to a warmed serving dish. Serve at once.
