Serves: 4
Total Calories: 232
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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Chicken And Chinese Cabbage Hearts recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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