"Cream boiling of Bok choy"

”チンゲン菜のクリーム煮”

［材料　４人分］
チンゲン菜 500g、ハム 40g、サラダ油 24g、スープ 30g、牛乳 2カップ、酒 30g、塩 5g、片栗粉 10g

［作り方］
1.チンゲン菜、ハムは食べやすい大きさに切る
2.牛乳は50～60℃に温めておく
3.油を熱し、チンゲン菜の茎の部分から先に炒め、葉を加え炒める
4.ハム、酒、スープを加えて煮る
5.塩を入れ、牛乳を加える
6.片栗粉を水で溶いて加える

"Cream boiling of Bok choy"

INGREDIENTS (4 servings)
Bok choy 500g, ham 40g, salad oil 24g, soup 30g, 2 milk cups, sake 30g, salt 5g, and potato starch 10g

DIRECTIONS
1.Bok choy and the ham are cut in the size that eats easily.
2.Milk is warmed to 50～60℃.
3.Oil is heated, stir-frying and the leaf are added on the tip of the part of the stalk of Bok choy, and it stir-fries.
4.It boils adding the ham, sake, and soup.
5.The salt is put, and milk is added.
6.Potato starch is melted by water and added.