Chicken And Napa Cabbage Stir-Fry Recipe - Cooking Index
|1 lb||454g / 16oz||Boneless skinless chicken breast|
|3 tablespoons||45ml||Peanut or vegetable oil|
|10||Fresh shiitake mushrooms - (to 12) - julienned|
|1/2||Napa cabbage head - shredded|
|2||Carrots - sliced on the bias|
|1 teaspoon||5ml||Fish sauce|
|1/2 teaspoon||2.5ml||Sesame oil|
|1/2 cup||118ml||Hot chicken stock or broth|
|2 tablespoons||30ml||Rice wine or white wine vinegar|
|Salt - to taste|
|Freshly-ground black pepper - to taste|
|1 tablespoon||15ml||Cornstarch - dissolved in|
Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches long.
Heat the oil in a large skillet or wok over medium heat. Add the chicken and cook for 4 to 5 minutes, tossing over high heat until it begins to brown evenly. Add mushrooms and carrots and stir-fry briefly, shaking the pan and tossing the chicken and mushrooms together. Add the cabbage and stir to combine well. Add the fish sauce and sesame oil. Cook the cabbage briefly before adding the chicken broth. Bring quickly to the boil and reduce for a moment before adding the honey, vinegar, salt and pepper. Toss for another 1 minute. Add the dissolved cornstarch and stir in to coat evenly. Remove from the heat before the cabbage loses its crispness and color and serve.
This recipe yields 4 servings.
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B33 broadcast 02-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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