Moo goo gai pan 2
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Chicken breast; boned |
| 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 | Bamboo shoots; sliced |
| ¼ | cup | Water |
| 1 | teaspoon | Cornstarch mixed with 3 Tbl* |
| 1 | dash | Pepper |
| ¼ | teaspoon | Sugar |
Directions
*water or sherry
The following is from The Gourmet Chinese Regional Cookbook; Castle Press, 1982:
Poach the chicken for 20 minutes, allow it to cool and slice into pieces ⅛ x 1½ x 1-inch. 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. Yield: 2-4 servings. MICHAEL KEAN (VMXV03A), Prodigy From the MM database of Judi M. Phelps. jphelps@... or jphelps@...
Posted to MM-Recipes Digest V3 #313 Date: Thu, 14 Nov 1996 18:51:06 -0500 From: Walt Gray <waltgray@...>