Chinese Cabbage and Straw Mushrooms in Cream Sauce Recipe

Ingredients :

400 g Chinese cabbage 350 g Canned straw mushrooms or 225g fresh straw mushrooms 4 tablespoons Oil 1 1/2 teaspoon Salt 1 teaspoonSugar 1 tablespoon Cornflour mixed with 3 tablespoons cold water 125 ml Milk

Method : Separate the cabbage leaves and cut each leaf in half lengthwise. Drain t he straw mushrooms. If using fresh ones, do not peel them but just wash and trim off the roots. Heat 3 tablespoons oil in a hot wok and stir-fry the cabbage leaves for about 1 minute. Add the salt and sugar and continue stirring for another minute or so. Remove the cabbage leaves and arrange them neatly on one side of a serving dish. Heat the remaining oil until hot, then reduce the heat and add the cornflour and water mixture and the milk and stir until thickened. Pour about half of the sauce into a jug (pitcher) and keep warm. Add the mushrooms to the remaining sauce in the wok and heat them thoroughly over high heat. Remove the mushrooms and place them next to the cabbage leaves on the plate. pour the sauce from the jug evenly over the cabbage and mushrooms and serve.