Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breast halves,
Skinned, boned and sliced
Salt and pepper, to taste
4 cloves 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 |
Preparation:
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. |