---------- Recipe via Meal-Master (tm) v8.02
  Categories: Oriental, Chicken, Rice
       Yield: 10 servings
       4    Chicken breast halves;
            - Skinned, boned and sliced
            Salt and pepper to taste
       4 cl Garlic; minced
       2 c  Water
       1 tb Cornstarch
       5 tb Corn oil
       8 oz Fresh mushrooms; sliced
       4 lb Chinese white cabbage; chop
       2 tb Sugar
       4 tb Soy sauce
       6    Scallions; chopped
   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.