| 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”