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.