Cabbage-chicken Stir fry

Chicken cut up into bite sized pieces

Shredded green cabbage

green onions

Shallots (very small, redskinned onions. Fragrant and sweet- usu. around $1/lb. only need a few)

vegetable oil

very finely chopped lemon grass (1.49 for a frozen bag of finely chopped lemon grass @ Lion Supermarket. Can refreeze. You only need about 1 spoonful max if you want a stronger lemon grass flavor)

garlic powder

Oyster Sauce (Lee Kum Kee Panda brand is a popular one, on sale it is 1.69 a bottle. Any other brand is fine. Under 1.69, you are doing good! You only need a couple table spoons max, for flavor, aroma, and color.)

Fish sauce (optional)

 

Heat up your oil on med-hi. Flavor your oil by adding shallots and a bit of garlic powder. Once shallots start sizzling, add chicken and lemon grass to flavor your meat. When chicken is semi-done, add oyster sauce (and fish sauce, if you like--only a little bit like 1/4-1/2 tbsp. max) and quickly stir until meat is barely done. Add cabbage and stir fry until semi-soft, semi-crunchy. When you are ready to serve, turn off heat and add in chopped green onions and quickly stir in to not overcook them. 

 

 

Submitted by Andrea Audoung