This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2003-10-31-11-9-1

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American Chinese Food

From the Kitchen of Marlene Goad,
2003-10-31
This is a nice dish for when cabbage is in season. The ingredients are easy to modify based on the veggies you prefer.
Prep Time:
 15 minutes

Cook Time:
 30 minutes

Categories:
 Chinese
 Dinner
 Veggie

Yields:
 6

Ingredients

1/2cup carrots, diced
2cloves galic, minced
2tblsp ginger, grated
1/2cups leeks, diced
dash salt & pepper,
4drops tobasco sauce,
2cups cabbage, chopped
1can water chestnuts,
1can baby corn,
1tblsp corn starch,
2tblsp olive oil,
1cup chicken OR firm tofu, diced
3tblsp soy sauce,
1cup chicken stock,

Equipment

  • large stock pot
  • wooden stiring spoon

Directions

  1. Heat the oil in the stock pot at medium heat. Add the garlic, leeks and ginger (saute about 2-4 minutes).
  2. If adding chicken- add now and cook until done (about 6 minutes). Salt and pepper to taste (remember that soy sauce has a large amount of salt).
  3. Add soy sauce, tobasco sauce, carrots, water chestnuts, and baby corn. Cook about 3 minutes.
  4. Add cabbage and chicken stock. If adding tofu, add now. Cook down the cabbage(about 5-10 minutes)
  5. To thicken the thin liquid that has accumulated in the pot, remove 1/2 cup of the liquid, add the corn starch and stir with a wisk or fork until distributed. Add the mixture a well in the center of the stock pot. Slowly mix it in with the rest of the chinese food. Once thickened, eat and enjoy.