Napa Cabbage With Crab Sticks

奶油紹菜

This creamy napa cabbage with crab sticks is healthy and subtly sweet.

Napa cabbage can last a long time, store in a cool dry place - wrap paper towel to reduce moisture. Remove outer spoiling leaves to find fresh ones below.

Ingredients:

1 lb napa cabbage
6 crab stick (imitation crab meat)
2 tbs unsalted butter
5 garlic cloves

Flavouring:

⅓ tsp salt
⅓ tsp chicken bouillon
A dash of white ground pepper

Seasoning:

½ cup half & half cream
½ tsp cornstarch

Method:

1. Wash, cut napa cabbages into sections and let dry. Mince garlic. Cut crab sticks in half and separate into thin strips.

2. Melt butter and saute garlic. Add napa cabbage and flavouring ingredients, mix together. With the lid on, let cabbage simmer in medium heat until softened. Add in seasoning ingredients and mix well. 

3. Add in shredded crab meat. Add seasoning and toss it a bit and creamy napa cabbage is ready to serve.

Note:

• Use butter for best flavour.

• May substitute crab sticks with frozen small oysters (cook time may vary).

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奶油紹菜

製作美味的奶油紹菜(捲心菜)時可以用雪藏的仔(小牡蠣)來代替蟹條，但烹飪時間可能會有所不同。紹菜(捲心菜)可以保存很長久的時間，只要用厨房纸把菜包起和存放在陰涼乾燥的地方便可以。

材料:

紹菜1磅
蟹柳6條
牛油2湯匙
蒜肉5粒

調味:

鹽1/3茶匙
雞粉1/3茶匙
胡椒粉少許

芡料：

淡奶油 (half & half) 半杯
生粉半湯匙

做法:

1. 紹菜切大塊洗浄滴乾，蒜肉切碎，蚧柳1切開2段撕成絲。

2. 煮容牛油放蒜茸爆香，加紹菜及調味料炒勻，加蓋中火煮至軟身，放入蚧柳炒勻。

3. 加入芡料炒至均勻及菜熟，即可上𥐙。

註:

• 要用牛油煮至香。

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