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Cream-free Chinese Cabbage in Cream Sauce

Cream-free Chinese Cabbage in Cream Sauce

I usually make a huge batch and served it again for lunch the next day.

Ingredients

Chinese cabbage
1/4
Pork
200 g
Carrot
5 cm
Shimeji mushrooms
1/2 bag
Milk
500 ml
Consommé soup stock granules
2 teaspoons
White flour
3 tablespoons

Steps

1. Slice the Chinese cabbage, carrot and shimeji mushrooms into bite-sized pieces.
2. Coat a frying pan with oil and stir-fry the ingredients from Step 1.
3. Add the flour and mix until it is no longer powdery.
4. Add the milk and stock granules, season with salt and pepper, and let it simmer.

Story Behind this Recipe

My husband requested this.