Moo goo gai pien
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole chicken breasts; boned, skinned, and sliced into thin strips | |
| 2 | tablespoons | Oil |
| 1 | large | (8 oz) can sliced mushrooms; drained |
| 1 | can | Sliced bamboo shoots; drained |
| 1 | can | Sliced water chestnuts; drained |
| 1 | Box frozen snow pea pods; thawed | |
| 1 | large | Carrot; sliced very thin |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Sherry |
| 2 | tablespoons | Cornstarch |
| 1 | cup | Water |
| 3 | teaspoons | Instant chicken bouillion granules |
Directions
Dissolve chicken bouillion and cornstarch in water. Add the sherry. Stir well, and set aside.
Heat oil in skillet or wok. Stir fry chicken until cooked through. Add carrot, and stir fry for 2 minutes. Add mushrooms, bamboo shoots, water chestnuts, and snow peas. Stir fry until vegetables are hot and crisp-tender.
Add the bouillion mixture. Heat to boiling, or until mxiture is thickened to the consistency of a thin gravy. If mixture is too thick, add hot water.
serve with steamed or fried rice.
Notes: This will serve about five people. To make slicing the chicken easier, partially freeze it before slicing.
Posted to EAT-L Digest by "Sharon H. Frye" <shfrye@...> on Jan 20, 1998