Vegetables, chicken, and cellophane noondles

6 Servings

Ingredients

QuantityIngredient
2ouncesCellophane noodles
2Skinned and boned chicken breast halves
8Whole mushroom
2Whole carrot
1Whole zucchini
4Scallion
2ouncesChinese cabbage, 4 leaves left whole
3Cloves garlic minced
1tablespoonOlive oil
1tablespoonSesame oil
3tablespoonsSoy sauce
½teaspoonSugar
½teaspoonSalt, optional

Directions

Cover cellophane noodles with warm water and set aside. Steam chicken breasts in a vegetable steamer. When cooked through (about 10 minutes), cut them into bite size pieces. Set aside. Cut mushrooms into think slices. Cut carrot and zucchini into juilienne strips. Cut green onions into 1 inch pieeces. Set aside. Remove the green leaf from the cabbage. Cut into bite-size pieces. Julienne the white part of the leaf. Set aside. Drain water from cellophane noodles. Saute garlic in both oils. Add vegetables and stir-fry until tender but crisp. Stir in chicken Stir in soy sauce, sugar, salt, and noodles. Mix to distribute sauce evenly. Serve over rice.

Per serving: 138 Calories; 5g Fat (34% calories from fat); 10g Protein; 14g Carbohydrate; 17mg Cholesterol; 803mg Sodium Posted to Digest eat-lf.v096.n237 Recipe by: Eater's Choice/tpogue@...

From: tpogue@... (terry pogue)

Date: Wed, 4 Dec 1996 00:13:11 +0100