| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 3 |
|
Half Chicken Breasts, Skinned & Boned |
| 1 |
ts |
Oil |
| 3 |
c |
Green Cabbage, Cut Into 1/2" Slices |
| 1 |
tb |
Cornstarch |
| 1/2 |
ts |
Ginger, Ground |
| 1/4 |
ts |
Garlic Powder |
| 1/2 |
c |
Water |
| 1 |
tb |
Soy Sauce |
INSTRUCTIONS
Cut the chicken breasts into 1/2" strips. Heat the oil in a wok or skillet.
Add the chicken strips to the ho toil. Stir fry over moderately high heat,
moving the pieces constantly, until they are lightly browned (2-3 minutes).
Add the cabbage. Stir fry until the cabbage is tender-crisp (about 2
minutes). Combine the cornstarch with the seasonings. Combine the water and
soy sauce. Add the cornstarch and seasonings. Blend until smooth. Stir into
the chicken mixture. Cook until the sauce thickens, making sure all pieces
are well coated (about 1 minute). Serve hot over vermicelli or rice.
Posted to EAT-L Digest 10 Sep 96
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Tue, 10 Sep 1996 10:15:12 -0800
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”