---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Chicken
       Yield: 1 servings
     1/4 lb Boneless chicken breast *
       3 c  Chinese cabbage (Napa or Bok
            -choy), thick slices
       2    Green onions in 1-inch
            -lengths (OR 1/2 small
            Onion, cut in half
            -vertically then in thick
       1 tb Fresh ginger, finely chopped
       2    Cloves garlic, crushed
     1/3 c  Water, chicken broth, or dry
       2 tb Soy sauce
       2 ts Cornstarch
       1 ts Sugar
       2 ts Rice or cider vinegar
       1 tb Sesame or salad oil
   * NOTE: boneless pork cutlet can be substituted for
   Partially freeze meat (about 30 minutes) to make
   slicing easier, especially if your knife is not very
   sharp.  Slice the meat across the grain into thin
   strips and place on a plate near the cooking area.
   Prepare the Chinese cabbage, onion, ginger and garlic
   as indicated and arrange on plate with chicken.
   In a measuring cup or small bowl, combine the water,
   soy sauce, cornstarch, sugar and vinegar; stir to
   dissolve the cornstarch and sugar. Place by meat and
   Preheat a heavy 10-inch saute pan, non-reactive
   skillet, or wok on high heat for about 1 minute.  Add
   oil and tilt pan to coat evenly; add chicken. Cook,
   turning constantly, for 1 minute.  Add cabbage, green
   onion, ginger and garlic; continue cooking and
   stirring another minute. Stir in the liquid mixture;
   cook and stir until the sauce is thickened and the
   vegetables are tender-crisp and brightly colored,
   about 30 seconds more.
   Serve over hot cooked rice.
   Makes 1 main course serving of about 390 calories.
   Posted by Fred Peters.