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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 2 |
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Directions: Stir-fry chicken in 2 T oil until meat changes color.
Add cabbage and both kinds of mushrooms. Continue stir-frying 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. Stir-fry until sauce
thickens (not a very thick sauce).
| Ingredients:
1 Chicken breast, boned
1 Pound(s) Napa cabbage, 1 inch slices
4 Mushrooms, fresh sliced
4 Mushrooms, Chinese black
3/4 Cup(s) Chicken broth
1 Tablespoon(s) Cornstarch
1/2 Teaspoon(s) MSG
1 Teaspoon(s) Rice Wine
1 Tablespoon(s) Soy Sauce |
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