Moo goo gai pan #4
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Boned chicken breast |
| 12 | Snow peas | |
| ½ | cup | Button mushrooms |
| ½ | pounds | Chinese cabbage (bok choy) |
| 4 | 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 |
Directions
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.