Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: sprinkle thinly sliced chicken with 2 teaspoons cornstarch, sherry and pepper; mix well. simmer mushroom in chicken broth 5 minutes; drain, reserving broth. heat oil in wok. 1 tablespoon or 1 cup add chicken and cook until chicken is no longer pink; take out chicken and if cooking with 1 cup of oil drain oil except 1 tablespoon. add mushrooms, bamboo shoots and cabbage. stir fry 2 minutes. add chicken broth and sugar. bring to a boil. add chicken. dissolve remaining cornstarch in water and add to wok. cook till thick.

Target recipe: in a bowl, toss the sliced chicken with salt and pepper, garlic and cornstarch/water mixture. set aside. heat 3 tbsp of the corn oil in a wok and add the mushrooms, cabbage and sugar. stir fry for 2 minutes, then cover and cook for 5 minutes. remove from the wok. heat the remaining oil and stir fry the chicken mixture for 2 minutes over highheat. add the soy sauce, sugar and mix well. cover and cook for about 6 minutes. add the cooked vegetables and the scallions. toss everything together. serve hot with steamed rice.