Title: Stir-Fried Chicken and Chinese Cabbage H
Categories: Poultry
Yield: 4 Servings

1 Chicken breast
1 lb Chinese cabbage hearts
1 Clove garlic
2 tb Oil
1/2 ts Salt
1/2 ts Soy sauce
1/4 c Stock
2 ts Cornstarch
2 tb Water

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

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

3. Add cabbage stems and soy sauce; stir-fry 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 1/2 pound shrimp, shelled and
deveined.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.