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CATEGORY CUISINE TAG YIELD
Meats Chinese Poultry 4 Servings

INGREDIENTS

1 Chicken breast
1 lb Chinese cabbage hearts
1 Clove garlic
2 T Oil
1/2 t Salt
1/2 t Soy sauce
1/4 c Stock
2 t Cornstarch
2 T Water

INSTRUCTIONS

Skin and bone chicken; then slice thin and cut in 1/2- by 2-inch
strips. Cut Chinese cabbage stems lengthwise in similar strips. Crush
garlic. Heat oil. Add salt, then garlic and stir-fry a few times. Add
chicken and stir-fry until it loses its pinkness (1 to 2 minutes).  Add
cabbage stems and soy sauce; stir-fry to soften slightly (about 1
minute). Stir in stock and heat quickly. Then cook, covered, over
medium heat until done (2 to 3 minutes). Meanwhile blend cornstarch
and cold water to a paste. Stir in cornstarch paste to thicken sauce.
Serve at once.  NOTE: Chinese cabbage hearts are not vegetable "hearts"
in the Western  sense, but the very sweet and delicate inner stems of
the Chinese  cabbage. VARIATION: For the chicken, substitute 1/2 pound
shrimp,  shelled and deveined.  From <The Thousand Recipe Chinese
Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 221
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 74mg
Sodium: 498.1mg
Potassium: 244.3mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: 27.2g


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