1. Cut cabbage into pieces 3 inches long, 1 inch wide, and thinly slice the ham, cut into 2 inch long, 1 inch wide strips.
2. Soak mushrooms in warm water for 1/2 hour. Cut mushrooms into halves or use whole small black mushrooms.
3. Heat 2 T. oil. Stir-fry chinese cabbage, add 1/2 tsp. salt, and then add 1/4 cup chicken broth. Cook for 1 minute. Remove the cabbage and drain the liquid from the frying pan.
4. Heat another 2 T. oil, stir-fry ham and mushrooms for 1/2 minute. Add cooked cabbage, 1/2 cup chicken broth and salt. Bring to boiling, then add corn starch. Stir and cook until thickened. Serve hot.
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|Serving Size: 1 Serving (197g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 132 (70%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||20 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 6.2mg||2 %|
|Sodium 548.9mg||19 %|
|Potassium 636.6mg||17 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 5.8g|
|Protein 8.8g||13 %|
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Calories per serving: 189
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