| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Poultry, Misc | 10 | Servings |
INGREDIENTS
| 4 | Chicken breast halves, | |
| Skinned, boned and sliced | ||
| Salt and pepper, to taste | ||
| 4 | cl | 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 |
INSTRUCTIONS
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. [The Washington Post; Dec 11, 1991] Posted by Fred Peters. Posted to MM-Recipes Digest V3 #357 From: jlewis1@juno.com (Julie L. Lewis) Date: Sat, 28 Dec 1996 16:17:13 PST
A Message from our Provider:
“The Wages of Sin is Death. Repent Before Payday”