Moo goo gai pan 3

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@...

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