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Wednesday, April 7, 2010

Chinese Chicken

100 grams of cubed meat (chicken, shrimp or steak)
5 tbsp of chicken Bouillon base
Dash of onion salt, Chinese 5 spice, salt & pepper
1 minced clove of garlic
½ packet of Stevia

Shred cabbage.  Sautee minced garlic in 1 tbsp of bouillon base.  Add 2 Tbsp of base and cabbage over medium heat.  Remove while still crunchy.  Combine 2 tbsp of bullion base, onion salt, Chinese 5 spice and stevia.  Pour into pan with cubed meat.  Stir fry this mixture. Throw cabbage back in for 1-2 minutes until heated.

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