Yield: 2 servings
Measure | Ingredient |
---|---|
1 \N | Chicken breast, boned and cut into bite sizes. |
1 pounds | Napa cabbage, 1 inch slices |
4 \N | Mushrooms, fresh sliced |
4 \N | Mushrooms, Chinese black presoaked and sliced |
¾ cup | Chicken broth |
¾ cup | Chicken broth |
1 tablespoon | Cornstarch dissolved in 2 T cold water |
½ teaspoon | MSG |
1 teaspoon | Rice Wine |
1 tablespoon | Soy Sauce |
\N \N | Salt |
\N \N | Pepper |
Stir-fry chicken in 2 T oil until meat changes color.
Add cabbage and both kinds of mushrooms. Continue stir-frying as you pour in the chicken broth.
When cabbage is cooked or limp, add second chicken broth, cornstarch, MSG, rice wine, soy sauce, salt and pepper. Stir-fry until sauce thickens (not a very thick sauce).