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Name: Chicken And Napa Cabbage Stir-Fry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Hot chicken stock or broth; 10 Fresh shiitake mushrooms -; 2 tb Rice wine or white wine; Salt to taste; 1 tb Water; 1 ts Fish sauce; 1 lb Boneless skinless chicken; 1/2 Napa cabbage head; shredded; 3 tb Peanut or vegetable oil; Black Pepper freshly ground; 2 Carrots; sliced on the bias; 1/2 ts Sesame oil; 2 tb Honey; 1 tb Cornstarch; dissolved in

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INGREDIENTS

1/2 c Hot chicken stock or broth
10 Fresh shiitake mushrooms -
2 tb Rice wine or white wine
Salt ; to taste
1 tb Water
1 ts Fish sauce
1 lb Boneless skinless chicken
1/2 Napa cabbage head; shredded
3 tb Peanut or vegetable oil
Black Pepper ; freshly ground
2 Carrots; sliced on the bias
1/2 ts Sesame oil
2 tb Honey
1 tb Cornstarch; dissolved in

Servings

INSTRUCTIONS

Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches long. Heat the oil in a large skillet or wok over medium heat. Add the chicken and cook for 4 to 5 minutes, tossing over high heat until it begins to brown evenly. Add mushrooms and carrots and stir-fry briefly, shaking the pan and tossing the chicken and mushrooms together. Add the cabbage and stir to combine well. Add the fish sauce and sesame oil. Cook the cabbage briefly before adding the chicken broth. Bring quickly to the boil and reduce for a moment before adding the honey, vinegar, salt and pepper. Toss for another 1 minute. Add the dissolved cornstarch and stir in to coat evenly. Remove from the heat before the cabbage loses its crispness and color and serve. This recipe yields 4 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B33 broadcast 02-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-12-1998 Recipe by: Michael Lomonaco

NOTES

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Chicken And Napa Cabbage Stir-Fry

1/2 c Hot chicken stock or broth
10 Fresh shiitake mushrooms -
2 tb Rice wine or white wine
 Salt to taste
1 tb Water
1 ts Fish sauce
1 lb Boneless skinless chicken
1/2 Napa cabbage head; shredded
3 tb Peanut or vegetable oil
 Black Pepper freshly ground
2 Carrots; sliced on the bias
1/2 ts Sesame oil
2 tb Honey
1 tb Cornstarch; dissolved in

Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches  long. Heat the oil in a large skillet or wok over medium heat. Add  the chicken and cook for 4 to 5 minutes, tossing over high heat until  it begins to brown evenly. Add mushrooms and carrots and stir-fry  briefly, shaking the pan and tossing the chicken and mushrooms  together. Add the cabbage and stir to combine well. Add the fish  sauce and sesame oil. Cook the cabbage briefly before adding the  chicken broth. Bring quickly to the boil and reduce for a moment  before adding the honey, vinegar, salt and pepper. Toss for another 1  minute. Add the dissolved cornstarch and stir in to coat evenly.  Remove from the heat before the cabbage loses its crispness and color  and serve. This recipe yields 4 servings.    Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1B33 broadcast 02-02-1998) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    04-12-1998    Recipe by: Michael Lomonaco

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 4 servings

Calories: 245
Calories from Fat: 127 (52%)

Amt Per Serving		% DV

	Total Fat 14.1g	19 %
	Saturated Fat 2.7g	13 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 4.3g
Cholesterol 78.4mg		24 %
Sodium 202.4mg		7 %
Potassium 265.1mg		7 %
Total Carbohydrate 4.5g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 4.5g
Protein 24.1g		34 %
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.

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Calories per serving: 245

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