1 1/4 lbs Chinese cabbage
3 tablespoons Milk
3 teaspoons Salt
1 teaspoon Sugar
1 cup Soup stock
1 tablespoon Cornstarch, mix with 1 1/2 tablespoons cold water
6 tablespoons Cooking oil
1 tablespoon Ham (shredded)

Remove cabbage leaves, wash and cut into 2 1/2 inches long, then slice in 1/2 inch wide strips (leaf portions may be cut in wider pieces). Heat 4 tablespoons oil in frying pan, add all the cabbage and stir fry with high heat, about 3 minutes, until cabbage is soft, then add salt and sugar. Place in a strainer and let cabbage drain. Heat the frying pan and add 1 tablespoon oil, then add soup stock. When the soup stock boils, add salt and cornstarch paste to make it starchy. Add milk and another 1 tablespoon oil. Stir well. Remove half of this sauce and reserve. Put cabbage to remaining sauce, mix thoroughly. Lay the cabbage on platter, then pour the reserved sauce on top. Decorate with shredded ham. Serve hot.