Vegetable side

Nappa Cabbage with Cream Sauce

Name: Nappa Cabbage with Cream Sauce
Yield: 4 side servings
Cuisine: Chinese
Ingredients: 1 1/2 lb nappa cabbage, cut into medium domino shapes; 2 tsp salt; 1 tsp sugar; 1 Tbsp toasted sesame oil; 3/4 cup vegetable broth; 3/4 cup half-and-half; 3 Tbsp water chestnut starch or cornstarch; 2 Tbsp water; 2 Tbsp neutral oil, divided; 3 cloves garlic, finely chopped; 3 oz smoked tofu, finely diced

Tender nappa cabbage is finished with a light, velvety cream sauce and a scattering of smoky tofu in this gentle Mandarin side dish.

4 side servingsVegetarian

Ingredients

1 1/2 lb nappa cabbage, cut into medium domino shapes
2 tsp salt
1 tsp sugar
1 Tbsp toasted sesame oil
3/4 cup vegetable broth
3/4 cup half-and-half
3 Tbsp water chestnut starch or cornstarch
2 Tbsp water
2 Tbsp neutral oil, divided
3 cloves garlic, finely chopped
3 oz smoked tofu, finely diced

Directions

Whisk half-and-half, water chestnut starch, 1 tablespoon water, and 1 tablespoon oil until smooth; set aside.
Heat the remaining 1 tablespoon oil in a wok until very hot. Add garlic and nappa cabbage; stir-fry 1 1/2 minutes. Add salt, sugar, sesame oil, and vegetable broth. Cover and cook 2 minutes.
Transfer cabbage to a serving dish, leaving the cooking liquid in the wok. Bring liquid to a boil, stir in the cream mixture, and cook until lightly thickened. Pour over the cabbage and garnish with smoked tofu.

Smoked tofu replaces the original Canadian bacon, and vegetable broth replaces chicken broth. For a dairy-free version, use unsweetened oat cream or cashew cream in place of half-and-half.