Hot Stir Fry Salad With Mushrooms
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Broccoli||1 Bunch (100 gm), broken into flowerets|
|Sliced celery||1 Cup (16 tbs)|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Cooked diced chicken/Turkey||2 Cup (32 tbs)|
|Garlic dressing||1 Teaspoon|
|Chinese cabbage||2 Cup (32 tbs), cut in 1-inch slices|
Melt butter in large skillet; saute onion in butter until crisp-tender.
Add broccoli and celery; stir-fry over medium-high heat 3 to 4 minutes, until vegetables are crisp-tender.
Add mushrooms and chicken; continue cooking 2 minutes longer, until mixture is heated through.
Add Garlic Dressing; toss lightly.
Serve hot salad over raw Chinese cabbage