Three Whites in Cream Sauce Recipe

Ingredients :

275 g Chinese cabbage hearts

275 g Canned white asparagus spears

2 Celery heats

1 tablespoon Oil

1 Spring onion (scallion), cut into short length

3 slices Ginger root, peeled

1.5 teaspoon Salt

1 teaspoon Sugar

0.5 cup Milk

1 tablespoon Cornflour mixed with 2 tablespoons cold water

Method :

Cut the cabbage hearts lengthwise into thin strips. Blanch them in boiling water until they are soft and remove. Arrange them neatly in the middle of a long serving dish. Drain and place the asparagus spears on one side of the cabbage hearts. Cut the celery hearts lengthwise into strips, blanch until soft and place them on the other side of the cabbage. Heat the oil over low heat and add the onion and ginger root to flavor the oil. Discard as soon as they start turning brown. Add the milk, salt and sugar and bring to the boil. Add the cornflour and water mixture to thicken, stir to make it smooth and pour evenly over the vegetables. Serve hot or cold.