Categories: Poultry, Chinese 
      Yield: 10 servings 
  
      4    Chicken breast halves,              8 oz Fresh mushrooms, sliced 
           Skinned, boned and sliced           4 lb Chinese white cabbage, 
           Salt and pepper, to taste                Chopped 
      4 cl Garlic, minced                      2 tb Sugar 
      2 c  Water                               4 tb Soy sauce 
      1 tb Cornstarch                          6    Scallions, chopped 
      5 tb Corn oil                        
  
       In a bowl, toss the sliced chicken with the salt and pepper, garlic 
  and cornstarch mixture.  Set aside. 
   
       Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, 
  cabbage and sugar.  Stir-fry for 2 minutes, then cover and cook for 5 
  minutes.  Remove from the wok. 
   
       Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry 
  the chicken for 2 minutes over high heat.  Add the soy sauce and mix well. 
  Cover and cook for about 6 minutes, or until the chicken is cooked through. 
  Add the cooked vegetables and the scallions.  Toss everything together for 
  about 1 minute.  Serve hot with steamed rice. 
   
  Makes 10 servings. 
   
       [The Washington Post; Dec 11, 1991] Posted by Fred Peters.