Title: Moo Goo Gai Peen
Categories: Poultry
Yield: 2 Servings
| 1/2 | lb | Boned chicken breast |
| 12 | | Snow peas |
| 1/2 | c | Button mushrooms |
| 1/2 | lb | Chinese cabbage (bok choy) |
| 4 | | Water chestnuts |
| 2 | tb | Peanut oil |
| 3/4 | ts | Salt |
| 1/4 | c | Sliced bamboo shoots |
| 1/4 | c | Water |
| 1 | ts | Cornstarch mixed with 3 Tbl. |
| 1 | ds | Pepper |
| 1/4 | ts | Sugar |
Poach the chicken for 20 minutes, allow it to cool and slice into pieces
1/8 x 1 1/2 x 1. 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 1/2 minute.
Add the water, cover and cook for 2 minutes. Add the chicken, cornstarch
mixture, pepper and sugar. Stir until the sauce is thickened.