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