Stir-fried chicken with cabbage from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 643) by Mark Bittman

  • scallions
  • soy sauce
  • Show all ingredients...

  • EYB Comments

    Can substitute any neutral oil for peanut oil, gai lan, bok choy, green cabbage, Savoy cabbage, turnip greens, broccoli raab, celery, snow peas, or bell peppers for napa cabbage; and chicken thighs, shrimp, pork shoulder, pork loin, beef steaks, or tofu for chicken breasts.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any neutral oil for peanut oil, gai lan, bok choy, green cabbage, Savoy cabbage, turnip greens, broccoli raab, celery, snow peas, or bell peppers for napa cabbage; and chicken thighs, shrimp, pork shoulder, pork loin, beef steaks, or tofu for chicken breasts.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.