Jamaican Chop Suey

Ingredients

• 2 stalks Green Onion

• 1 tbsp Soy Sauce

• 1 small Bell Pepper, julienne

• 1/4 cup(s) Vinegar

• 1/4 cup(s) Vegetable Oil/Oil of Choice

• 1 clove(s) Garlic, minced

• 2 cup(s) Pak Choi (Chinese Cabbage), chopped

• 4 cup(s) Water

• 2 tbsps Corn Starch

• 2 stalk(s) Celery, julienne

• 2 cup(s) Cabbage, coarsley chopped

• 1 tsp Salt

• 1/4 cup(s) Water

• 2 medium Carrots

Cooking

1. De-bone and cut Chicken Breasts into strips, wash with a Vinegar and Water solution.

2. Season with Salt, Soy Sauce and Garlic. Set aside.

3. Cut Celery, Carrots, Bell Pepper and Pak Choi into strips, coarsely shred Cabbage and chop Green Onion.

4. Heat 2 tablespoons of Oil in a frying pan. Add Celery and Carrot and saute for 3-5 minutes.

5. Add Bell Pepper, Pak Choi, and Cabbage and stir fry until crunchy. Remove from the frying pan.

6. Add the remaining Oil, if necessary, and saute escallion until transparent.

7. Dissolve Corn Starch with Water

8. Continue cooking for another two minutes or until slightly thickened.

9. Return the cooked Vegetables to the frying pan and toss well.

Method Note: Additional seasoning may be added if necessary.