Baked Cabbage and Butter Cantonese

Cut pork loin into paper-thin bite-size pieces; rinse cabbage lightly; drain and cut into bite-size pieces.

Precook cabbage pieces in boiling water until soft (add stalk pieces of cabbage first); remove and drain.

Heat pan and 4 tablespoons oil; stir-fry pork loin until it changes color.

Add cabbage and stir-fry briefly over high heat; add m.s.g., salt, sugar and water.

Turn heat to medium and cook 10 minutes; remove and drain off liquid to a bowl (retain).

Place cabbage in a casserole.

Heat pan and butter; saute onion until soft; add flour and stir-fry over low heat until fragrant.

Add retained cabbage soup and evaporated milk; mix. Pour over cabbage, preheat oven to 350° and bake cabbage casserole for 20 minutes.

Remove and serve.