| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Main dish, Chinese |
4 |
Servings |
INGREDIENTS
| 10 |
ml |
2 tsp Sunflower oil. |
| 1 |
lg |
Onion, peeled and chopped. |
| 2 |
|
Carrots peeled and cut into |
|
|
Fine match sticks. |
| 25 |
|
Cm 1 inch piece of fresh |
|
|
Root ginger peeled and |
|
|
Finely chopped. |
| 1 |
|
Clove garlic, crushed. |
| 275 |
g |
10 oz chicken breast or pork |
|
|
Fillet cut into fine strips |
|
|
Quarter white cabbage finely |
|
|
Chopped |
| 100 |
g |
3,5 oz mushrooms sliced. |
| 250 |
g |
8 oz bean sprouts. |
| 15 |
ml |
1 tbsp dry sherry |
| 30 |
ml |
2 tbsp soy sauce. |
INSTRUCTIONS
Heat the oil in a wok or large non-stick frying pan, and stir fry the
onion, carrots and ginger for 3 minutes stirring continuously. Add the
garlic and stir for another minute. If using chicken or pork, remove the
vegetables from the pan and fry the meat for 3 minutes. Return the
vegetables to the pan with the cabbage, mushrooms and bean sprouts and stir
fry for 2 minutes. Add the sherry and soy sauce, then cover and cook for 4
minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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