Separate the cabbage
leaves and cut each leaf in half lengthwise.
Drain t he straw
If using fresh ones, do
not peel them but just wash and trim off the roots.
Heat 3 tablespoons oil in
a hot wok and stir-fry the cabbage leaves for about 1 minute.
Add the salt and sugar and
continue stirring for another minute or so.
Remove the cabbage
leaves and arrange them neatly on one side of a serving dish.
Heat the remaining oil
until hot, then reduce the heat and add the cornflour and water
mixture and the milk and stir until thickened.
Pour about half of the
sauce into a jug (pitcher) and keep warm.
Add the mushrooms to the
remaining sauce in the wok and heat them thoroughly over high
Remove the mushrooms and
place them next to the cabbage leaves on the plate.
pour the sauce from the
jug evenly over the cabbage and mushrooms and serve.