Easy Chinese-Style Creamy Chinese Cabbage & Scallops

Name: Easy Chinese-Style Creamy Chinese Cabbage & Scallops
Yield: 3 servings
Cuisine: American
Ingredients: 4 leaves Chinese cabbage; 5 Scallops (or shrimp); 2 tbsp Plain flour; 1 tbsp Sesame oil for stir frying; 100 ml Milk; 50 ml Heavy cream; 1 tsp Chinese soup stock; 1 pinch (Salt

cookpad.japan @cookpad_jp

This is the Chinese cabbage version of my Creamy Bok Choy & Scallop dish. I uploaded the Bok Choy version first but I've actually been making this one from the beginning.
This is a remake of the actual Chinese dish made with abalone, but since I don't like abalone, I modified the dish to my liking.

Adding heavy cream makes for a richer flavor, but you don't need to use it.
If you don't use heavy cream, use 150 ml of milk. Recipe by mielle

cookpad.japan @cookpad_jp

Adding heavy cream makes for a richer flavor, but you don't need to use it.
If you don't use heavy cream, use 150 ml of milk. Recipe by mielle

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Ingredients

3 servings

4leaves Chinese cabbage
5Scallops (or shrimp)
2 tbspPlain flour
1 tbspSesame oil for stir frying
Creamy Sauce:
100 mlMilk
50 mlHeavy cream
1 tspChinese soup stock
1 pinch(Salt

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Steps

1

Roughly chop the Chinese cabbage. Wrap the hard white stems in plastic wrap and microwave for about 1.5 minutes (adjust to the amount used and the strength of your microwave).
2

Prepare the cream sauce ingredients (if you don't have heavy cream, use milk).
3

Heat 1 tablespoon of sesame oil in a pot or frying pan and cook the Chinese cabbage. Since the tougher stems are cooked in Step 1, it should cook easily.
4

Once the Chinese cabbage has become tender, turn off the heat and sprinkle with 2 tablespoons of flour.
5

Stir until it is no longer floury.
6

Pour in the creamy sauce mixture from Step 2. Turn on the heat and cook until the sauce thickens. It's done.