Chinese Cabbage
INGREDIENTS:
Ingredients:
2/3 CUP chicken broth
2 tablespoons dry sherry or
Chinese rice wine
3/4 teaspoon salt
1/4 teaspoon white pepper
1 1/2 teaspoons sugar
2 teaspoons sesame oil
2 teaspoons vegetable oil
2 teaspoons minced ginger
2 teaspoons minced garlic
1 tablespoon cornstarch dissolved in
2 tablespoons water
1 head (about 2 pounds) Chinese (Napa) cabbage, cored and cut lengthwise into 6 sections
Clear sauce is the Chinese counterpart to basic white sauce used in Western-style cooking. It goes perfectly with white meat chicken, turkey breast, scallops, and such steamed vegetables as Chinese (Napa) cabbage, baby bok Choy, or Shanghai baby greens.
Serves 6 1. Combine the broth mixture ingredients in a small bowl.
2. Place a medium saucepan over high heat until hot. Add the vegetable oil, swirling to coat the surface. Add the ginger and garlic and cook, stirring, until fragrant, about 10 seconds. Add the broth mixture and bring to a boil. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Keep warm.
3. In a large pot, bring 3 inches of water to a boil. Plunge the cabbage into the water and cook until crisp-tender, about 4 minutes. Drain well and place on a platter. Serve the sauce over the cabbage.
TIP: The cabbage can also be cooked in a microwave. Place in a microwave-safe dish, cover, and cook on high until crisp-tender, about 4 minutes.