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MOO SHI CHICKEN 
2 boneless, skinless chicken breast, sliced thin
1/2 head cabbage, julienne sliced
Garlic
Ginger
Soy sauce
Sesame seed oil

Heat wok with 2 tablespoons cooking oil. Fry cabbage with 1 clove or teaspoon garlic and 1 teaspoon chopped ginger. Remove when cabbage is soft or crunchy.

Heat wok again with 2 tablespoons cooking oil. Fry chicken until done. Add garlic, ginger and soy sauce. When complete, add cabbage and mix thoroughly. Just before serving, add 1-2 tablespoons sesame seed oil.

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