Crafts and Life

Ingredients
1 chicken breast
Quarter pound lean pork
4 tbs soy sauce
half pound Chinese cabbage
half pound fresh mushrooms
quarter cup bamboo shoots
2 or 3 slices fresh ginger root
1 tsp cornstarch
1 egg white
2 tbs oil
2 tbs oil
half cup stock
2 tsp cornstarch
2 tbs water
Method
Skin and bone the chicken breast. Then cut chicken and pork in thin slices. Sprinkle both with soy sauce and toss. Let stand for 30 minutes, turning occasionally.
Slice Chinese cabbage, mushrooms and bamboo shoots. Mince ginger root.
Drain chicken and pork, reserving soy sauce. Blend the soy with cornstarch and egg white; then add to chicken and pork, tossing gently to coat.
Heat oil. Add chicken and pork; stir fry until they lose their pinkness (about 2 minutes). Then remove from pan.
Heat remaining oil. Add ginger root, then vegetables; stir fry for 2 minutes.
Return chicken and pork, stir frying briefly to re-heat. Then stir in stock and heat quickly. Cook, covered, over medium heat until done (about 2 minutes).
Meanwhile blend remaining cornstarch and cold water to a paste; then stir in to thicken. Serve at once.
Serves 6 – taken from "The Thousand Recipe Chinese Cookbook" by Gloria Bley Miller

Labels: Chicken, Chinese, Pork, veggies