| 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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