Creamy Chinese Cabbage

Name: Creamy Chinese Cabbage
Yield: 2 servings
Cuisine: American
Ingredients: 200 g Chinese cabbage; 30 g Shimeji mushrooms; 10 g sliced bacon; 40 g broccoli; 1/3 teaspoon chicken stock powder; 150 ml water; 1/5 teaspoon salt; 100 ml milk; 1 teaspoon starch; ・a little bit of water; grated ginger(as much as you want)

Toyohira Health Center, The City of Sapporo @cook_12085468

Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

Toyohira Health Center, The City of Sapporo @cook_12085468

Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

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Ingredients

2 servings

200 gChinese cabbage
30 gShimeji mushrooms
10 gsliced bacon
40 gbroccoli
1/3 teaspoonchicken stock powder
150 mlwater
1/5 teaspoonsalt
100 mlmilk
1 teaspoonstarch
・a little bit of water
grated ginger(as much as you want)

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Steps

1

Separate the Chinese cabbage into leaves. Cut the white tough part into thin slices and cut the green thin leaves into big pieces. Cut off the stem of the Shimeji mushrooms and separate them. Cut the bacon into 1cm long pieces.
2

But the broccoli into florets and boil it.
3

Put chicken stock powder and water into a hot-pot and heat it up. Add 1. Add the salt to the boiling water, and cook for 3~4 minutes.
4

Add 2 and milk. When it starts to boil again, add the mixture of starch and water made in a separate container.Let it com to a quick boil to thicken.
5

Serve with grated ginger.