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one teaspoon sugar
2 cups cashews
1 teaspoon cornstarch
Â¼ cup soy sauce
Chinese noodles three ounce


How to Make It

Employing a substantial mixing bowl incorporate the thin sliced rooster breasts, two tablespoons soy sauce and the one tablespoon cornstarch, stir to blend and then allow it to sit for about 15 minutes.

To your stir-fry wok or a substantial large skillet or saucepan above a large heat placing, you will include 2 tablespoons vegetable oil to heat. Increase the rooster slices and then stir-fry until the meat is agency and white.

Incorporate the onions and mushrooms and then proceed to stir-fry till the greens are tender and delicate. Remove meat and greens from the pan soon after cooking and permit oil to drain from them.

Insert the remaining two tablespoons of vegetable oil to the wok to heat. Stir in the shredded cabbage and sugar. Keep on stir-frying for about three to four minutes or until finally cabbage is tender however crisp.

Return vegetable and cabbage mixture to the wok to warmth. Add the cashews and then toss to mix the elements. Add the remaining teaspoon cornstarch and the soy sauce and stir into the mushroom cashew rooster stir-fry mixture.

Include with lid and steam for one moment. Uncover and stir although forming a marginally thickened sauce. Sprinkle in the Chinese noodles and then provide.

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