1. Cut the Chinese cabbage into long wedges, attached at the root. Heat a wok over medium heat and add the vegetable oil and ginger. Fry the ginger  until fragrant, about 1 minute, then add the chicken stock and salt. Bring to a simmer and add the Chinese cabbage. Cover the wok and simmer for about 7 minutes until the cabbage is tender. Remove to a serving plate. 

2. Bring the remaining stock to a simmer and add the cream. Simmer for about 5 minutes, uncovered, until the sauce is slightly reduced. Taste the sauce (it should be very savoury) and adjust seasoning if required. If needed, thicken the sauce with as much of the cornstarch mixture as required. Transfer cabbage and sauce to a serving plate and top with the slices of shaved prosciutto.

Adam's tip: A pinch of bicarb can help tenderise wok-fried meats by causing them to contract less during cooking. Don't overdo it though, as it can give meat a bitter taste and even cause it to fizz in the mouth.

Also try: Adam Liaw's stir-fried lamb with coriander and Sichuan pepper

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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