Recipe - Chicken And Chinese Cabbage

1 Chicken breast, boned and
cut into bite sizes.
1 pound Napa cabbage, 1 inch slices
4 Mushrooms, fresh cut or sliced up
4 Mushrooms, Chinese black
presoaked and cut or sliced up
Three fourths cup Chicken broth
Three fourths cup Chicken broth
1 tablespoon Cornstarch dissolved in
2 T cold water
One half teaspoon MSG
1 teaspoon Rice Wine
1 tablespoon Soy Sauce
Salt
Pepper

Stirfry chicken in 2 T oil until meat changes color.

Add cabbage and both kinds of mushrooms. Continue stirfrying as you pour
in the chicken broth.

When cabbage is cooked or limp, add second chicken broth, cornstarch, MSG,
rice wine, soy sauce, salt and pepper. Stirfry until sauce thickens (not a
very thick sauce).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini