3 lbs. Chinese cabbage
2 tsp. salt
1/2 tsp. Accent (MSG, optional)
2 c. water
5 tbsp. butter
4 oz. pork, sliced very thin
1 tbsp. sugar
5 tbsp. all-purpose flour
1/2 c. milk

Cut Chinese cabbage into pieces approximately 2-inches square then put in a pot of boiling water and cook until soft.

In a frying pan, heat 4 tablespoons oil and fry the pork, then add drained cabbage, salt, Accent (optional), sugar, and water. Cook for 10 minutes, stirring occasionally. Remove from heat and drain the sauce off and save it.

Melt 5 tablespoons butter over low heat and add flour, milk, and reserved sauce from the fried pork mixture. Mix well.

In a baking pan, mix 2/3 of the cooked sauce mixture with the cabbage and fried pork. Put remaining 1/3 of the sauce on top of casserole and bake at 350°F for 20 minutes.