Ingredients:
4 medium Chicken breast halves, Skinned, boned and sliced |
1 teaspoon salt and pepper, to taste |
4 cloves Garlic, minced |
2 Cup Water |
1 tablespoons Cornstarch |
5 tablespoons Corn oil |
8 ounces Fresh mushrooms, sliced |
4 pound Chinese white cabbage, Chopped |
2 tablespoons Sugar |
4 tablespoons Soy sauce |
6 medium Scallions chopped |
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Preparation / Directions:
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.
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