Easy Chinese-Style Creamy Chinese Cabbage & Scallops

1. 1

   Roughly chop the Chinese cabbage.

2. 2

   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).

3. 3

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

4. 4

   Heat 1 tablespoon of sesame oil in a pot or frying pan and cook the Chinese cabbage.

5. 5

   Since the tougher stems are cooked in Step 1, it should cook easily.

6. 6

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

7. 7

   Stir until it is no longer floury.

8. 8

   Pour in the creamy sauce mixture from Step 2.

9. 9

   Turn on the heat and cook until the sauce thickens.

10. 10

    It's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.