| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
oz |
Cellophane noodles |
| 2 |
|
Skinned and boned chicken breast halves |
| 8 |
|
Whole mushroom |
| 2 |
|
Whole carrot |
| 1 |
|
Whole zucchini |
| 4 |
|
Scallion |
| 2 |
oz |
Chinese cabbage, 4 leaves left whole |
| 3 |
|
Cloves garlic minced |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Sesame oil |
| 3 |
tb |
Soy sauce |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt, optional |
INSTRUCTIONS
Cover cellophane noodles with warm water and set aside. Steam chicken
breasts in a vegetable steamer. When cooked through (about 10 minutes), cut
them into bite size pieces. Set aside. Cut mushrooms into think slices. Cut
carrot and zucchini into juilienne strips. Cut green onions into 1 inch
pieeces. Set aside. Remove the green leaf from the cabbage. Cut into
bite-size pieces. Julienne the white part of the leaf. Set aside. Drain
water from cellophane noodles. Saute garlic in both oils. Add vegetables
and stir-fry until tender but crisp. Stir in chicken Stir in soy sauce,
sugar, salt, and noodles. Mix to distribute sauce evenly. Serve over rice.
Per serving: 138 Calories; 5g Fat (34% calories from fat); 10g Protein; 14g
Carbohydrate; 17mg Cholesterol; 803mg Sodium
Posted to Digest eat-lf.v096.n237
Recipe by: Eater's Choice/tpogue@idsonline.com
From: tpogue@ids2.idsonline.com (terry pogue)
Date: Wed, 4 Dec 1996 00:13:11 +0100
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