Chinese cabbage with roasted chicken and dried mushrooms
Ingredient	Amount	Unit	Calories/unit	Calories
Chinese Roasted chicken (bone on)	0.5625	lb	468.30	263.42
Chinese Cabbage	14	oz	7.09	99.26
Dried Mushrooms (Shitake, Lobster, and home dried whites)	1	oz	84.00	84.00
Pea Pods	4	oz	12.00	48.00
Grape Tomatoes	15	Pieces	3.00	45.00
1 small container King's BBQ juice ~ 1/4 cup				100.00	(Guess, not oily)
Soy Sauce	1	Tbsp	10.00	10.00
Oyster Sauce	2	Tbsp	30.00	60.00
Corn Starch	1	Tbsp	50.00	50.00
			Total Calories	759.68
			Yield = 2 Servings	379.84	Per portion
Method:
Soak the dried mushrooms in boiling water for ~ 1 hour. Slice. Cut the cabbage in bite sized pieces.
Zip the pea pods. Dissolve the corn starch in some of the mushroom water and reserve.
Heat a wok sprayed with cooking spray.
Briskly stir-fried cabbage until well scorched and bright. Added sliced mushrooms.
Drizzle 1 T of low sodium soy on the mushrooms. Stir fry until heated through.
Add mushroom water. Add 1/4 cup sauce from King's.
Heat through. Add tomatoes, heat through. Add oyster sauce, add pea pods.
Thicken with the corn starch mix.
Serve and devour.