| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
|
4 |
-6 |
INGREDIENTS
| 1 |
lb |
Chicken breast; boned and sliced thin |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Cornstarch |
| 4 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 |
sm |
Chopped onion |
| 1/2 |
lb |
Mushroom; trimmed and sliced |
| 1 |
sm |
Cabbage head; shredded |
| 1 |
ts |
Sugar |
| 2 |
c |
Cashews |
| 1 |
ts |
Cornstarch |
| 1/4 |
c |
Soy sauce |
| 3 |
oz |
Chinese noodles |
INSTRUCTIONS
Place chicken, 2 tablespoons soy sauce and 1 tablespoon cornstarch in
a bowl; let stand for l5 minutes. Heat 2 tablespoons oil with salt in
wok or heavy skillet over high heat. Add chicken and stir-fry until
vegetables are soft. Remove from pan.
Add 2 tablespoons oil to wok. Stir in cabbage and sugar. Stir fry 3
or 4 minutes until cabbage is crisp tender. Return chicken vegetable
mixture to wok. Add cashews and toss to combine. Add 1 tsp.
cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture.
Cover and steam 1 minute. Uncover and stir until sauce is slightly
thickened. Sprinkle with chinese fried noodles before serving.
Since there are 5 in my family, I always double the recipe since
everyone takes seconds.
Posted to JEWISH-FOOD digest by Dobie607@aol.com on Jan 13, 1999,
converted by MM_Buster v2.0l.
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