- 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.
- 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.