Recipe ingredients and directions:
Yield: 10 servings
4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cl garlic, minced
2 c water
1 tb cornstarch
5 tb corn oil
8 oz fresh mushrooms, sliced
4 lb Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped
In a bowl, toss the sliced chicken with the salt and pepper, garlic
and cornstarch mixture. Set aside.
Heat 3 tablespoons of the corn oil in a wok and add the mushrooms,
cabbage and sugar. Stir-fry for 2 minutes, then cover and cook
for 5 minutes. Remove from the wok.
Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry
the chicken for 2 minutes over high heat. Add the soy sauce and
mix well. Cover and cook for about 6 minutes, or until the chicken
is cooked through. Add the cooked vegetables and the scallions.
Toss everything together for about 1 minute. Serve hot with steamed
rice.
Category: Asian Recipes