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1. In a bowl, toss chicken
with the salt and pepper, garlic and cornstarch
mixture. Set aside.
2. Heat 3 tablespoons of
corn oil in a wok and stir in mushrooms, bok
choy/cabbage and sugar
for 2 minutes. Cover and cook for 5 minutes.
Remove from wok.
3. Heat remaining corn oil
in wok. Stir-fry chicken for 2 minutes over high
heat. Add soy sauce
and mix well. Cover and cook for about 6 minutes,
or until the chicken
is thoroughly cooked.
4. Mix in the cooked vegetables
and scallions. Stir fry together for about 1
minute. Serve hot
with rice.
