Braised Creamed Cabbage

Ingredients:
9 oz (250 g) hearts of white Chinese cabbage (bok choy)
4 tbsp (60 ml) vegetable oil
3 tbsp scallions, chopped
1 tsp rice wine
7 oz (200 ml) high stock
3/4 tsp salt, or to taste
3 1/2 oz (100 ml) milk
2 tbsp cornstarch (cornflour) dissolved in 2 tbsp water
1/4 tsp sesame oil
1/4 tsp MSG


Directions:
1. Wash the cabbage and cut into 5 inch (13cm by 10mm) strips.
Stack cabbage in a wok with the white parts on the bottom.
Add water to barely cover and simmer until soft. Remove,
drain, and set aside.

2. Heat the oil in a wok until the oil surface ripples. Add
the scallions and stir-fry until fragrant. Add the rice wine,
stock, and salt. Bring to a boil and cook for 30 seconds.
Add the cabbage and bring back to a boil. Turn down the heat
and simmer 1 minute. Stir in the milk and MSG. Add the
cornstarch-water mixture and cook, stirring, until thickened.
Sprinkle with the sesame oil, remove, and serve.