Cream-free Chinese Cabbage in Cream Sauce

• 1/4 Chinese cabbage
• 200 grams Pork
• 5 cm Carrot
• 1/2 bag Shimeji mushrooms
• 500 ml Milk
• 2 tsp Consomme soup stock granules
• 3 tbsp White flour

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.

chinese cabbage, pork, carrot, mushrooms, granules, white flour

Taken from cookpad.com/us/recipes/154871-cream-free-chinese-cabbage-in-cream-sauce (may not work)