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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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A traditional Japanese meal usually made with beef Ingredients:
1 1/2 pound chicken, de-boned and sliced thin |
3 cups cabbage, chopped |
1 stalk of celery, chopped |
1/2 cup onion, roughly diced |
3/4 cup bean sprouts |
2 carrots, chopped |
1/2 cup mushrooms (shitake if available) |
1/2 cup snow peas |
1 tbsp minced garlic |
1/8 cup soy sauce |
1/2 cup chicken stock |
1 tsp vinegar |
1 tbsp cornstarch |
1/8 cup water |
Directions:
1. In a wok or large frying pan cook the chicken until just cooked. Cooking for too long will make it dry.
2. Toss in the carrots, celery and onions and let cook for a few minutes. Then add the remaining vegetables, garlic, chicken stock and soy sauce. Cook for about 10 minutes over medium flame. Vegetables should be tender, but crunchy.
3. Mix the cornstarch and water. Add to the mixture until it thickens.
4. Serve alone or with chow mein noodles.
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