Moo Goo Gai Pan Achicken, china 1/2 lb chicken breast; boned 12 snow peas 1/2 cup button mushrooms 1/2 lb chinese cabbage (bok choy) 4 water chestnuts 2 tablespoon peanut oil 3/4 teaspoon salt 1/4 cup bamboo shoots; sliced 1/4 cup water 1 teaspoon cornstarch mixed with 3 tbl* 1 dash pepper 1/4 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 1/8 x 1 1/2 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 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. Yield: 2-4 servings. MICHAEL KEAN (VMXV03A), Prodigy From the MM database of Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com |
