Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Chicken breast halves, |
| \N \N | Skinned, boned and sliced |
| \N \N | Salt and pepper, to taste |
| 4 \N | Cloves garlic, minced |
| 3 tablespoons | Cornstarch mixed with 1/2 |
| \N cup | Water |
| 5 tablespoons | Corn oil |
| 8 ounces | Fresh mushrooms, sliced |
| 4 \N | To 5 pounds Chinese white |
| \N \N | Cabbage, chopped |
| 2 tablespoons | Sugar |
| 4 tablespoons | Soy sauce |
| 6 \N | 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.
Makes 10 servings.
Per Serving: 246 calories, 25 gm protein, 16 gm carbohydrates, 10 gm fat, 2 gm saturated fat, 58 mg cholesterol, 494 mg sodium.
[The Washington Post; Dec 11, 1991] Posted by Fred Peters. From : Sharon Stevens
Posted to MM-Recipes Digest V3 #313 Date: Thu, 14 Nov 1996 19:51:38 -0500 From: BobbieB1@...