Thursday, April 26, 2007

Creamy Cabbage with Mushroom and Soy Milk

A quick and easy to cook cabbage dish with creamy sauce, using soy milk instead of milk, which is suitable for Vegan.

Preparation: 10 mins, Cooking time: 10 mins

Ingredients (serves 2-3)
° 200-250g chinese cabbage (wong bak/bok choy), cut into broad strips
° ½ carrot, shredded
° 8-10 can mushrooms, thinly sliced
° 1 thin slice ginger
° 2 tablespoons vegetable oil
° 200ml unsweetened soy milk
° salt, to taste
° ½ teaspoon coarse black pepper
° a pinch sugar (optional)

1. Heat oil in a wok. Add the ginger and fry till golden brown.
2. Add the cabbage, mushrooms and stir-fry briskly for a moment. Stir in the soy milk, season to taste with salt, black pepper and sugar. Simmer until the sauce is slightly dry or the vegetables are tender.
3. Transfer to a serving dish and serve immediately.

1. If the sauce is too much watery, mix ½ teaspoon of corn starch with 1 tablespoon of water and stir in.
2. Vegetarian ham can be added, if desired.

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