Baked Cabbage And Butter Cantonese

• 3 lb. Chinese cabbage
• 4 oz. pork loin
• 4 Tbsp. oil
• 1/2 c. chopped onion
• 5 Tbsp. flour
• 1/2 tsp. m.s.g.
• 1 tsp. sugar
• 2 c. water
• 5 Tbsp. butter or lard
• 2 tsp. salt
• 2 1/2 c. retained cabbage soup
• 1/2 c. evaporated milk

1. Cut pork loin into paper-thin bite-size pieces; rinse cabbage lightly; drain and cut into bite-size pieces.
2. Precook cabbage pieces in boiling water until soft (add stalk pieces of cabbage first); remove and drain.
3. Heat pan and 4 tablespoons oil; stir-fry pork loin until it changes color.
4. Add cabbage and stir-fry briefly over high heat; add m.s.g., salt, sugar and water.
5. Turn heat to medium and cook 10 minutes; remove and drain off liquid to a bowl (retain).
6. Place cabbage in a casserole.
7. Heat pan and butter; saute onion until soft; add flour and stir-fry over low heat until fragrant.
8. Add retained cabbage soup and evaporated milk; mix. Pour over cabbage, preheat oven to 350u0b0 and bake cabbage casserole for 20 minutes.
9. Remove and serve.

chinese cabbage, pork loin, oil, onion, flour, sugar, water, butter, salt, cabbage soup, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=266296 (may not work)