Chinese Celery Cabbage in Cream Sauce (Peking)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 to 1-3/4 pounds Chinese celery cabbage 1-3/4 teaspoons salt 4 tablespoons peanut or corn oil
1 ounce cooked ham, Chin-hua or Virginia, chopped FOR THE SAUCE: 1 tablespoon potato flour 3 ounces clear stock
1/4 pint evaporated milk or single cream



1 Discard the tough outer leaves of the cabbage. Wash the remaining leaves, cut each one lengthways, then slice them across into strips about 2-1/2 inches long.
2 Bring 2-1/2 pints of water to a boil in a large saucepan. Add 1 teaspoon of the salt and 1 tablespoon of the oil (This will make the cabbage glisten.) Add the cabbage. Boil for about 1 minute, then pour the cabbage into a colander. Refresh under cold running water and let drain until all the excess water has run out.
3 PREPARE THE SAUCE: Dissolve the potato flour in 2 tablespoons of the stock, then stir in the rest. Stir in the milk or cream and add the remaining salt.
4 Heat a wok over moderate heat until moderately hot. Add the remaining oil and swirl it around. Add the cabbage and stir and turn with a wok scoop or metal spatula until thoroughly hot, taking care not to burn it. Push the cabbage to the sides of the wok, making a wll in the center.
5 Pour the well-stirred sauce into the center of the wok. Stir the sauce continually until it thickens, the fold in the cabbage. Transfer to a warm serving plate.
6 Arrange the cabbage attractively, sprinkle the chopped ham on top and serve.
7 VARIATION: Cauliflower in cream sauce. Use 2 cauliflowers; cut the florets into bit-sized pieces and cook in the same way as the Chinese celery cabbage.

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