Recipe - Stir-Fried Chicken And Chinese Cabbage H

1 Chicken breast
1 pound Chinese cabbage hearts
1 Clove garlic
2 tablespoon Oil
One half teaspoon Salt
One half teaspoon Soy sauce
One fourth cup Stock
2 teaspoon Cornstarch
2 tablespoon Water

1. Skin and bone chicken; then slice thin and cut in One half by 2inch strips.
Cut Chinese cabbage stems lengthwise in similar strips. Crush garlic.

2. Heat oil. Add salt, then garlic and stirfry a few times. Add chicken
and stirfry until it loses its pinkness (1 to 2 minutes).

3. Add cabbage stems and soy sauce; stirfry to soften slightly (about 1
minute).

4. Stir in stock and heat quickly. Then cook, covered, over medium heat
until done (2 to 3 minutes). Meanwhile blend cornstarch and cold water to a
paste.

5. Stir in cornstarch paste to thicken sauce. Serve at once.

NOTE: Chinese cabbage hearts are not vegetable "hearts" in the Western
sense, but the very sweet and delicate inner stems of the Chinese cabbage.
VARIATION: For the chicken, substitute One half pound shrimp, shelled and
deveined.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.