Chicken (or tofu) stir-Fry with Cabbage Pancakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pancake:
2 Cups cabbage, shredded, or ready to use coleslaw mix
2 eggs
1/2 t pepper
1 t soy sauce
Stir fry
1 pound asparagus, trimmed, cut into 1 inch pieces
1 8-ounce package sliced mushrooms
1 pound skinless boneless chicken breast, cut into 1 inch piece (or substitute tofu)
1 t crushed ginger
1 t crushed garlic
1 t sesame (or olive) oil
1 T cornstarch
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Directions: |
Directions:1. Coat 12-inch nonstick skillet with cooking spray; (or use olive oil in regular skillet) heat over medium-high heat. Combine shredded cabbage, eggs, pepper and soy sauce in large bowl.
2. Pour batter into pan, Cook covered, until set and browned, about 4 minutes, Flip and cook, uncovered about 2 minutes. Keep warm.
3. Using the same skillet lightly oil and add asparagus and stir fry 1 to 2 minutes. Add mushrooms and stir fry 2 minutes. Add chicken or tofu, 1/2 of the ginger, 1/2 of the garlic; stir fry until everything is cooked through, about 3 minutes.
4. Mix water, cornstarch, remaining ginger,garlic and oil in small bowl. Pour over stir fry and cook, stirring 1 to 2 minutes.
5. Cut pancake into four wedges, spoon stir fry mixture over each wedge |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: The pancake was really good all on its own, and would be delicious with other stir fry veggies I am sure.
Also, it seemed like a lot of asparagus, but once it was cooked, it was just right! Grandpa doesn't like asparagus or cabbage and he like this!
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