Recipe - Stir-Fried Chicken And Chinese Cabbage

One fourth pound Boneless chicken breast *
3 cup Chinese cabbage (Napa or Bok
choy), thick slices
2 Green onions in 1inch
lengths (OR One half small
Onion, cut in half
vertically then in thick
Crescents)
1 tablespoon Fresh ginger, finely chopped
2 Cloves garlic, crushed
1/3 cup Water, chicken broth, or dry
sherry
2 tablespoon Soy sauce
2 teaspoon Cornstarch
1 teaspoon Sugar
2 teaspoon Rice or cider vinegar
1 tablespoon Sesame or salad oil

* NOTE: boneless pork cutlet can be substituted for chicken

Partially freeze meat (about 30 minutes) to make slicing easier, especially
if your knife is not very sharp. Slice the meat across the grain into thin
strips and place on a plate near the cooking area. Prepare the Chinese
cabbage, onion, ginger and garlic as indicated and arrange on plate with
chicken.

In a measuring cup or small bowl, combine the water, soy sauce, cornstarch,
sugar and vinegar; stir to dissolve the cornstarch and sugar. Place by meat
and vegetables.

Preheat a heavy 10inch saute pan, nonreactive skillet, or wok on high
heat for about 1 minute. Add oil and tilt pan to coat evenly; add chicken.
Cook, turning constantly, for 1 minute. Add cabbage, green onion, ginger
and garlic; continue cooking and stirring another minute. Stir in the
liquid mixture; cook and stir until the sauce is thickened and the
vegetables are tendercrisp and brightly colored, about 30 seconds more.

Serve over hot cooked rice.

Makes 1 main course serving of about 390 calories.

Posted by Fred Peters.

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