Moo goo gai pan a

Yield: 2 Servings

Measure Ingredient
½ pounds Chicken breast; boned
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 Bamboo shoots; sliced
¼ cup Water
1 teaspoon Cornstarch mixed with 3 Tbl*
1 dash Pepper
¼ teaspoon Sugar

*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@...

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