FROM THE KITCHEN OF:     Hannah Purdy

I'm not much of a cook, but I love stir-fry.  Don't let that discourage you from making this recipe! It's a great, easy dish that I picked up from Lynne Rossetto Kasper, host of American Public Media's Splendid Table.  And Snow Flower and the Secret Fan, one of my favorite books, left me wanting to explore all things Chinese – especially food!  Enjoy.

BOOK TITLE:     Snow Flower and the Secret Fan

[image error]

BOOK AUTHOR:     Lisa See

RECIPE:

1 tablespoon rice bran, safflower, sunflower or soybean oil

2 cloves garlic, mined

3 to 4 thinj slices fresh giner, peeled and mined

2/3 cup thinly sliced boneless, skinless chicken breast

1 small onion, thinly sliced

2 cups thinly sliced cabbage

1 tablespoon soy sauce

2 tablepsoons white wine

1 cup bean threads, softened in cool water, dried, and cut into manageable lengths

1/4 cup coasrsely shopped fresh cilantro

1. Heat a large skillet or wok over high heat for 1 minute. Add the oil and wait for another minute. Add the garlic and ginger and stir-fry until the garlic is golden. Add the chicken and stir-fry until it is partially cooked. Add the onion and cabbage, stir to mix, then add the soy sauce and wine.

2. Continue to stir-fry until the chicken is fully cooked, the cabbage softened but slightly firm, and onion translucent, 3 to 4 minutes. Add the bean threads and stir until they are soft and translucent. Add the cilantro and toss to mix. Transfer to a platter and serve with hot white, brown, or red rice.