Chinese Creamed Cabbage 奶油津白

Ingredients

• 2 Baby napa cabbages ((approx. 500g))
• 10 slices Jinhua ham (, julienned or thinly sliced)
• 1 tsp Garlic (, chopped)
• 2 slices Ginger
• 30 Dried goji berries ((small handful))
• 2 c Water
• ½ c Milk (, whole milk will give you a whiter sauce)
• 2 tsp Cornstarch
• 1 tsp Fish sauce
• ½ tsp Sugar
• 1 tbsp Oil (or butter)

Steps

1. 1

   Slice the napa cabbage vertically, how many slices you make depends on how big your napa cabbage is. I kept mine at approx. 3cm wide so that it can be bite-size. I also kept one end still attached to the core for better asthetics

2. 2

   Julienne the Jinhua ham, chop garlic and prepare 2 slices of ginger You may also want to keep the ham in larger pieces if desired

3. 3

   Soak dried goji berries in water

4. 4

   Prepare ½ c milk with 2 tsp cornstarch in it. Mix well Cornstarch is usually not added traditionally, however, I like the sauce a little bit thicker and not runny like a broth. You may choose not to add

5. 5

   In a pan, heat on medium-high heat, add 1 tbsp oil, add ginger and garlic. Fry until aromatic

6. 6

   Add Jinhua ham. Stir-fry for 30 seconds

7. 7

   Add napa cabbage into the pan

8. 8

   Add 2 cups of water and cover with lid. Cook for 10 minutes

9. 9

   Once 10 minutes are up, napa cabbage should be cooked and soft but not to the point where they fall apart. Put the napa cabbage on a serving plate

10. 10

    Strain goji berries and add it to the pan. Cook for 1 minute

11. 11

    Stir the milk mixture and add it to the pan. Stir until liquid thickens

12. 12

    Taste test. Add fish sauce and sugar to adjust taste. Since the salt content of the ham may vary, the amount of fish sauce and sugar you need to add will vary too. I added 1 tsp fish sauce and ½ tsp sugar to mine

13. 13

    Pour over the napa cabbage You may also gather the Jinhua ham and put it on top of the napa cabbage before pouring on the sauce

14. 14

    Serve