Creamed Chinese Cabbage

Since I've been noding all these meat dishes lately, here's a good veggie dish. Hong Kong dinners usually consist three parts, rice, meat and vegetables. I usually dump all the food in a huge bowl and eat it all together. Anyways, Chinese cabbage is kind of different from Western cabbage, go to Chinatown to get some. Ask for "sui choi". It's a yellowish-green vegetable with broad leaves. I actually used to hate it, but after being fed a whole bunch of it, I developed a taste for it. It is actually pretty good with rice.

Ingredients

• 1 lb. of Chinese cabbage
• 3 tablespoons of margarine
• 2 tablespoons of flour
• 1/2 cup of stock
• 1/2 cup of milk
• 1 tablespoon of salt
• 1/4 tablespoon of white pepper
• Some sping parsley
• 2 tablespoons of oil

Cooking

1. Wash the cabbage, cut it, then dry it on paper towels.
2. Heat the oil, and stir-fry the cabbage until it is cooked. Set it aside.
3. Heat margarine over a low fire. Add flour, blend into a smooth paste. Add stock, milk, salt and pepper, stir and cook to thicken.
4. Add cabbage to the sauce and cook together for a couple minutes. Put it on a dish and sprinkle the parsley onto it.
5. Serve it up.