Egg Roll Filling - cooking recipe

Ingredients

1 lb. boneless chicken breast, finely chopped
2 Tbsp. cornstarch
2 Tbsp. soy sauce
1 tsp. ginger
4 Tbsp. oil
1/4 lb. mushrooms, finely chopped
1/2 c. finely chopped bamboo shoots
1 small cabbage, chopped (about 3 c.)
1/4 c. chopped water chestnuts
1 tsp. salt
2 tsp. sugar

Preparation

In a mixing bowl, combine chicken, cornstarch, soy sauce and ginger.
Blend.
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 remaining ingredients and stir-fry until cabbage is crisp-tender.
Cool before filling egg roll wrappers.