Chinese Vegetables Recipes - Chinese Leaves in Milk Recipe

Ingredients

• 350 g/12 oz Chinese leaves, shredded

• 45 ml/3 tbsp groundnut (peanut) oil

• 3 spring onions, chopped

• 15 ml/1 tbsp rice wine or dry sherry

• 90 ml/6 tbsp chicken stock

• salt

• 90 ml/6 tbsp milk

• 15 ml/1 tbsp corn flour (cornstarch)

• 5 ml/1 tsp sesame oil

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Method:

1. Steam the Chinese leaves for about 5 minutes until just tender.

2. Heat the oil and fry the spring onions until lightly browned.

3. Add the wine or sherry and chicken stock and season with salt.

4. Stir in the cabbage, cover and simmer gently for 5 minutes.

5. Mix the milk and corn flour, stir into pan and simmer, stirring, for 2 minutes. Serve sprinkled with sesame oil.