Creamy Napa Cabbage
Steam the napa cabbage and drizzle with a creamy sauce made from garlic oil, evaporated milk, and cornstarch.
Ingredients
chicken broth
3/4 cup
chicken powder (optional)
1 tsp
salt
1/2 tsp
Napa cabbage (prepared according to the main recipe "Braised Soft Napa Cabbage")
1
minced Jinhua ham (reserve a small pinch for garnish)
2 tbsp
oil
2 tbsp
garlic clove (smashed)
1
cornstarch
1 tbsp
salt (for the cream sauce seasoning)
to taste
sugar
to taste
white pepper
a pinch
evaporated milk
1/4 cup
Instructions
1
Prepare the cabbage
Prepare the cabbage following the main recipe "Braised Soft Napa Cabbage". Add the seasonings and minced Jinhua ham, cook the cabbage, and set aside. Reserve a small pinch of the minced ham for garnish.
2
Reserve the cooking liquid
Pour out the hot cooking liquid from the cabbage into a bowl and set it aside.
3
Make the cream sauce
In a 1-liter microwave-safe measuring cup, combine the oil and smashed garlic. Microwave on high for 2 minutes, then discard the garlic. Stir the cornstarch into the oil to combine and microwave on high for 1 minute. Carefully pour the mixture out and gradually whisk in the reserved hot cooking liquid until thickened. Stir in the evaporated milk, salt, sugar, and white pepper, then microwave on high for 2 minutes.
4
Plate and serve
Taste and adjust the seasoning of the sauce, arrange the cabbage on a serving plate, drizzle the cream sauce over it, and serve.
