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A traditional Japanese meal usually made with beef
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Ingredients
| 1 1/2 |
pound chicken, de-boned and sliced thin |
| 3 |
cups cabbage, chopped |
| 1 |
stalk of celery, chopped |
| 1/2 |
cup onion, roughly diced |
| 3/4 |
cup bean sprouts |
| 2 |
carrots, chopped |
| 1/2 |
cup mushrooms (shitake if available) |
| 1/2 |
cup snow peas |
| 1 |
tbsp minced garlic |
| 1/8 |
cup soy sauce |
| 1/2 |
cup chicken stock |
| 1 |
tsp vinegar |
| 1 |
tbsp cornstarch |
| 1/8 |
cup water |
Directions
- In a wok or large frying pan cook the chicken until just cooked. Cooking for too long will make it dry.
- Toss in the carrots, celery and onions and let cook for a few minutes. Then add the remaining vegetables, garlic, chicken stock and soy sauce. Cook for about 10 minutes over medium flame. Vegetables should be tender, but crunchy.
- Mix the cornstarch and water. Add to the mixture until it thickens.
- Serve alone or with chow mein noodles.
Categories
Main Dish
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Serving Size 514.9g |
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Amount Per Serving |
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Total Carbohydrates 18.6g 6%
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| Vitamin A 108% |
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Vitamin C 97% |
| Calcium 11% |
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Iron 21% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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