4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped
1. In a bowl, toss chicken with the salt and pepper,
garlic and cornstarch
mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir
in mushrooms, bok
choy/cabbage and sugar for 2 minutes. Cover and cook
for 5 minutes.
Remove from wok.
3. Heat remaining corn oil in wok. Stir−fry chicken
for 2 minutes over high
heat. Add soy sauce and mix well. Cover and cook for
about 6 minutes,
or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir
fry together for about 1
minute. Serve hot with rice.