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 Wash the cabbage and cut into
5 inch (13cm by 10mm) strips.
Stack cabbage in a wok with the
white parts on the bottom. Add
water to barely cover and simmer
until soft. Remove, drain, and
set aside.
- Heat the oil in a wok until
the oil surface ripples. Add the
scallions and stir-fry until fragrant.
Add the rice wine, stock, and
salt. Bring to a boil and cook
for 30 seconds. Add the cabbage
and bring back to a boil. Turn
down the heat and simmer 1 minute.
Stir in the milk and MSG. Add
the cornstarch-water mixture and
cook, stirring, until thickened.
Sprinkle with the sesame oil,
remove, and serve.
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