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Add a photoServings: 4
Ingredients
- 1 x Chicken breast
- 1 lb Chinese cabbage hearts
- 1 x Clove garlic
- 2 Tbsp. Oil
- 1/2 tsp Salt
- 1/2 tsp Soy sauce
- 1/4 c. Stock
- 2 tsp Cornstarch
- 2 Tbsp. Water
Directions
- 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 in salt, then garlic and stir-fry a few times. Add in chicken and stir-fry till it loses its pinkness (1 to 2 min).
- 3. Add in 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 till done (2 to 3 min). Meanwhile blend cornstarch and cool 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 lb. shrimp, shelled and deveined.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 4 servings | |
| Calories 127 | |
| Calories from Fat 89 | 70% |
| Total Fat 10.06g | 13% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.22g | |
| Cholesterol 22mg | 7% |
| Sodium 399mg | 17% |
| Potassium 89mg | 3% |
| Total Carbs 1.49g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.02g | 0% |
| Protein 7.51g | 12% |
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