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from Iffrig's cookbook

Moo Goo Gai Pan II




  • 1 tablespoon vegetable oil
  • 1/4 pound sliced fresh mushrooms
  • 1/4 pound snow peas
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1/4 pound sliced bok choy
  • salt and black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger root
  • 3/4 cup skinless, boneless chicken breast meat - thinly sliced
  • 1 teaspoon white wine
  • 1/4 teaspoon white sugar
  • 1/4 cup chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Preparation:
    1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
    2. 2. Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.

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    modified: 2012.01.21 | created: 2012.01.20

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