| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry, Chinese | 1 | Servings |
INGREDIENTS
| 4 | Chicken breast halves, | |
| Skinned, boned and sliced | ||
| Salt and pepper, to taste | ||
| 4 | Cloves garlic, minced | |
| 3 | tb | Cornstarch mixed with 1/2 |
| c | Water | |
| 5 | tb | Corn oil |
| 8 | oz | Fresh mushrooms, sliced |
| 4 | To 5 pounds 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. Per Serving: 246 calories, 25 gm protein, 16 gm carbohydrates, 10 gm fat, 2 gm saturated fat, 58 mg cholesterol, 494 mg sodium. [The Washington Post; Dec 11, 1991] Posted by Fred Peters. From : Sharon Stevens Posted to MM-Recipes Digest V3 #313 Date: Thu, 14 Nov 1996 19:51:38 -0500 From: BobbieB1@aol.com
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