Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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