My hubby made this dish for me in the morning before he went to work, so that I would have a good dinner when I got home. I was so grateful, not only for dinner but also because this is one of the best recipes I've had!
He followed the recipe exactly but added some jarred chili-garlic sauce at the end for extra spice, which made it perfect. If he keeps it up, soon he will need to start keeping my food blog for me. This past week he has made me cassoulet (a Mark Bittman recipe we discovered in 2009 in Runner's World), sauteed pork chops (Mark Bittman's book), and this!
Stir-Fried Chicken with Chinese Cabbage
Olive oil for pan
2 Tablespoons minced garlic
1 Tbsp fresh ginger, peeled and grated
1/4 cup chopped scallions
1 lb. Napa cabbage, cored and shredded
12 oz boneless, sknless chicken breast, cut into 1/2 - 3/4" pieces
1 tsp sugar
2 Tablespoons soy sauce
1/4 cup chicken stock
~1 Tbsp chili-garlic sauce
Heat wok over medium-high heat. Add oil then half of the garlic and ginger. Cook for 15 seconds, then add 1/4 cup scallions and cabbage. Raise heat to high and cook until cabbage scorches and becomes soft (5 - 8 minutes). Turn heat to medium and remove the cabbage.
Add remaining oil to pan, then add remaining garlic and ginger. Add the chicken. Raise heat to high and stir fry for ~ 5 minutes. Turn heat to medium.
Return cabbage to pan and toss. Add sugar, soy sauce. Add chicken stock and raise heat to high, cooking until liquid is slightly reduced. Add chili-garlic sauce and toss.
Serve over rice.
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