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Suggest a better descriptionIn a bowl, toss the sliced chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, cabbage and sugar. Stir-fry for 2 minutes, then cover and cook for 5 minutes. Remove from the wok. Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry the chicken for 2 minutes over high heat. Add the soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is cooked through. Add the cooked vegetables and the scallions. Toss everything together for about 1 minute. Serve hot with steamed rice. Makes 10 servings. [The Washington Post; Dec 11, 1991] Posted by Fred Peters. Posted to MM-Recipes Digest V3 #357 From: jlewis1@juno.com (Julie L. Lewis) Date: Sat, 28 Dec 1996 16:17:13 PST
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Serving Size: 1 Serving (322g) | ||
Recipe Makes: 10 | ||
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Calories: 497 | ||
Calories from Fat: 411 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.6g | 61 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 25.9g | ||
Polyunsanturated Fat 13.1g | ||
Cholesterol 22.3mg | 7 % | |
Sodium 273.7mg | 9 % | |
Potassium 662.4mg | 17 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 11.6g | ||
Protein 10.9g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 497
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