Asian Chicken Soup

• 1 lb (.5 kg). chicken breast, cubed or cut into short strips
• 2 cups (475 ml) broccoli, sliced in thin stalks
• 1 cup (225 ml) celery, sliced
• 2 cups (475 ml) napa cabbage, thinly sliced
• 1 tbsp (15 ml) fresh ginger, minced
• 1 tsp (5 ml) lemon grass stalk, minced (or substitute garlic)
• 2 tbsp (30 ml) cilantro, chopped
• 1 tbsp (15 ml) Hoisin sauce
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) sesame oil
• 1/4 cup (60 ml) white wine
• 6 cups (1425 ml) chicken broth (more or less depending on how much broth you want)

1. Mix ginger, lemon grass, Hoisin sauce, soy sauce, sesame oil, and wine with chicken.
2. Set aside for at least 15 minutes, stirring occasionally.
3. Put a bit of vegetable oil in a well-seasoned or non-stick wok.
4. Bring to high heat.
5. Stir fry the broccoli and celery until slightly tender.
6. Add chicken and sauces, and cook until chicken is just done, about 5 minutes, stirring frequently.
7. Add chicken broth and cilantro.
8. Bring to a boil, then simmer for 10 minutes.
9. Add cabbage, simmer for 5 minutes, and serve.

chicken breast, broccoli, celery, cabbage, fresh ginger, lemon grass stalk, cilantro, hoisin sauce, soy sauce, sesame oil, white wine, chicken broth

Taken from online-cookbook.com/goto/cook/rpage/001214 (may not work)