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American Chinese Food

This is a nice dish for when cabbage is in season. The ingredients are easy to modify based on the veggies you prefer.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Dinner
Cuisine: Chinese
Keyword: Veggie
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • large stock pot
  • wooden stiring spoon

Method
 

  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.