Ingredients

The following ingredients have 5 Servings
  • 1 - head chinese cabbage or small green cabbage
  • 1/2 pound(s) sliced fresh mushrooms
  • 1 cup(s) grated carrot
  • 1 medium onion, thinly sliced
  • 2 tablespoon(s) sesame-flavored chinese cooking oil
  • 1/4 cup(s) + 2 tbsp. soy sauce or tamari
  • 1/4 cup(s) chicken stock or water
  • 2 tablespoon(s) water
  • 2 tablespoon(s) corn starch
  • 1 tablespoon(s) sugar
  • 1 teaspoon(s) fresh or refrigerated minced garlic
  • - black pepper and ground ginger

Instruction

  • Coarsely shred the cabbage. Heat the oil in a large wok or skillet. Add all the vegetables. Stir fry about 5 minutes. Stir in soy sauce and chicken stock. Lower heat and cover; steam for 5 minutes.
  • Stir together the 2 tbsp soy sauce, water, cornstarch and sugar until well blended. Pour immediately into the middle of the skillet. Sprinkle with garlic, pepper and ginger, and stir thoroughly. Raise heat to medium; heat through until sauce is thick and clear.