Wash the cabbage and cut into 5 inch (13cm by 10mm) strips.
Stack cabbage in a wok with the white parts on the bottom. Add water to barely cover and
simmer until soft.
Remove, drain, and set aside.
Heat the oil in a wok until the oil surface ripples. Add the scallions and stir-fry until fragrant.
Add the rice wine, stock, and salt and bring to a boil and cook for 30 seconds.
Add the cabbage and bring back to a boil. Turn down the heat and simmer for 1 minute.
Stir in the milk and MSG.
Add the cornstarch-water mixture and cook, stirring continuously.
Sprinkle a little sesame oil and remove from fire.