Moo goo gai pan #4

Yield: 2 Servings

Measure Ingredient
½ pounds Boned chicken breast
12 \N Snow peas
½ cup Button mushrooms
½ pounds Chinese cabbage (bok choy)
4 \N Water chestnuts
2 tablespoons Peanut oil
¾ teaspoon Salt
¼ cup Sliced bamboo shoots
¼ cup Water
1 teaspoon Cornstarch mixed with 3 Tbl.
1 dash Pepper
¼ teaspoon Sugar

Poach the chicken for 20 minutes, allow it to cool and slice into pieces ⅛ x 1½ x 1. String the snow peas. Slice the mushrooms, cabbage and water chestnuts thinly.

Heat a skillet or wok, then add the peanut oil and salt. Just before the oil begins to smoke, add all the vegetables and stir-fry for ½ minute. Add the water, cover and cook for 2 minutes. Add the chicken, cornstarch mixture, pepper and sugar. Stir until the sauce is thickened.

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