Instructions:
In a small bowl, mix together soy
sauce, oyster sauce, cornstarch, and
water. Set aside.
Heat vegetable oil in a wok over high
heat. Add garlic and ginger and stir-
fry for 30 seconds until fragrant.
Add chicken strips and cook for 2-3
minutes until browned.
Add Chinese cabbage and continue
stir-frying for another 2-3 minutes
until the cabbage is wilted but still
has some crunchiness.
Pour in the sauce mixture and stir-fry
for another minute until the sauce
thickens and coats the chicken and
cabbage evenly.
Season with salt and pepper to taste
and serve hot with rice.
This recipe is even better than the restaurant version, my hubby loves it
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