1 pound chicken breast cut in very small strips/cubes
note, cut chicken semi-frozen for best results
2 Tbs Soy Sauce (Gluten Free)
2 tsp corn starch
1/2 tsp sugar
pinch black pepper
3-5 cloves fresh garlic, minced
1 Tbs fresh ginger, grated
10 oz shredded cabbage (regular cabbage)
2 cups matchstick carrots
1 cup shitake or other mushrooms, diced
2 cups mung bean sprouts (quantity as deisred)
2 Tbs sesame or other stir fry oil
2 Tbs Soy Sauce (Gluten Free)
1/2 tsp sugar
2 tsp cornstarch
Prepared white rice.
Instructions
Add soy sauce, cornstarch, black pepper and sugar into a bowl. When sugar is dissolved, add meat and toss thoroughly to coat. Marinate minimum 10 minutes, refrigerate if longer than 10 minutes.
Add 1 Tbs stir fry oil to hot pan, swirl to coat. Add meat, cooking thoroughly about 5 minutes. Push meat to side or pan. Combine 1 Tbs stir fry oil, 2 Tbs soy sauce, 1/2 tsp sugar and 2 tsp cornstarch. Add to pan when dissolved. Add garlic and ginger, cook until light brown. Add remaining ingredients, cook until slightly soft, stirring frequently... mixing in meat to help cook evenly.
Serves nicely over white rice or as filling for egg-rolls.
For egg rolls, cool and drain any moisture. Use 1-2 TBS filling for large rice paper egg roll wrappers. Deep fry in vegetable oil. Caution! Rice wrapper papers are VERY STICKY, cook just a few at a time turning frequently. OIL IS HOT. Works great prepared ahead of time, leftovers frozen prior to cooking fry nicely, add 2 minutes to fry time.
Originally Submitted
9/6/2012
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