-
Separate the cabbage
leaves and cut each leaf in half lengthwise.
-
Drain t he straw
mushrooms.
-
If using fresh ones, do
not peel them but just wash and trim off the roots.
-
Heat 3 tablespoons oil in
a hot wok and stir-fry the cabbage leaves for about 1 minute.
-
Add the salt and sugar and
continue stirring for another minute or so.
-
Remove the cabbage
leaves and arrange them neatly on one side of a serving dish.
-
Heat the remaining oil
until hot, then reduce the heat and add the cornflour and water
mixture and the milk and stir until thickened.
-
Pour about half of the
sauce into a jug (pitcher) and keep warm.
-
Add the mushrooms to the
remaining sauce in the wok and heat them thoroughly over high
heat.
-
Remove the mushrooms and
place them next to the cabbage leaves on the plate.
-
pour the sauce from the
jug evenly over the cabbage and mushrooms and serve.