In 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: email@example.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|
|Calories from Fat: 411 (83%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 497
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