Simple and Warming Chinese Cabbage and Clam Cream Stew

• 1/8 Chinese cabbage
• 6 Boiled clams
• 1 clove Garlic
• 10 grams Butter
• 1 1/2 tbsp White flour
• 200 ml Milk
• 2/3 tsp Chicken stock granules
• 1 tbsp White wine (if available)
• 1 dash Salt
• 1 dash Pepper
• 1/2 tsp Sugar
• 1 Olive oil (or vegetable oil)

1. Divide the Chinese cabbage into leaves and stems, cut the stem into 2 cm, and roughly chop the leaves.
2. Finely chop the garlic.
3. Add butter to a frying pan and heat, shake the pan back and forth to spread out the butter once it melts, and saute the clams on both sides for 2~3 minutes.
4. Take out the clams.
5. Leave the scallop broth in the frying pan, and continue to Step 5.
6. Add olive oil to the frying pan from Step 3, saute the garlic, add cabbage stems once it begins to simmer, and saute until they wilt.
7. Add cabbage leaves to Step 5, give it a quick stir, add flour and coat everything, then stir in .
8. Add the clams to Step 6 and bring to a boil.
9. Boil for about 5 minutes, check the flavor, and season with salt to taste.
10. Serve on dishes and it is done.

chinese cabbage, clams, clove garlic, butter, flour, milk, chicken, white wine, salt, pepper, sugar, olive oil

Taken from cookpad.com/us/recipes/171093-simple-and-warming-chinese-cabbage-and-clam-cream-stew (may not work)