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Moo Goo Gai Pan
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| 4 | chicken breast halves, skinned, boned and sliced |
| salt | |
| pepper | |
| 4 cloves | garlic, minced |
| 2 cups | water |
| 1 tb | cornstarch |
| 5 tb | corn oil |
| 8 oz. | fresh mushrooms, sliced |
| 4 lb. | bok choy, chopped |
| Chinese white cabbage, alternative | |
| 2 tb | sugar |
| 4 tb | soy sauce |
| 6 | scallions, chopped |
In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.
Heat remaining corn oil in wok. Stir?fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute.
Serve hot with rice.
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