1 lb. boneless chicken breasts, finely chopped
2 tbsp. cornstarch
2 tbsp. soy sauce
1 tsp. ginger
4 tbsp. oil

In a small mixing bowl combine chicken, cornstarch, soy sauce and ginger. Blend and let stand for 15 minutes. Heat oil in wok. Stir fry mushrooms about 1 minute. Add chicken and continue to stir fry until firm and white. Add cabbage until crisp-tender. Cool. Makes filling for 20 egg rolls.

To make things easier, when chopping, I use my food processor, on the chicken, mushrooms and cabbage.