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).
Prepare the cream sauce ingredients (if you don't have heavy cream, use milk).
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.
Once the Chinese cabbage has become tender, turn off the heat and sprinkle with 2 tablespoons of flour.
Stir until it is no longer floury.
Pour in the creamy sauce mixture from Step 2. Turn on the heat and cook until the sauce thickens. It's done.
Story Behind this Recipe
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.