Recipe - George Lius Moo Goo Gai Pan

4 Chicken breast halves,
Skinned, boned and cut or sliced up
Salt and pepper, to taste
4 cl Garlic, minced
2 cup Water
1 tablespoon Cornstarch
5 tablespoon Corn oil
8 ounce Fresh mushrooms, cut or sliced up
4 pound Chinese white cabbage,
Chopped
2 tablespoon Sugar
4 tablespoon Soy sauce
6 Scallions, chopped

In a bowl, toss the cut or sliced up chicken with the salt and pepper, garlic
and cornstarch mixture. Set aside.

Heat 3 tablespoons of the corn oil in a wok and add the mushrooms,
cabbage and sugar. Stirfry for 2 minutes, then cover and cook for 5
minutes. Remove from the wok.

Heat the remaining 2 tablespoons of corn oil in the wok and stirfry
the chicken for 2 minutes over high heat. Add the soy sauce and mix well.
Cover and cook for about 6 minutes, or until the chicken is cooked through.
Add the cooked vegetables and the scallions. Toss everything together for
about 1 minute. Serve hot with steamed rice.

Makes 10 servings.

[The Washington Post; Dec 11, 1991] Posted by Fred Peters.
Posted to MMRecipes Digest V3 #357

From: jlewis1@juno.com (Julie L. Lewis)

Date: Sat, 28 Dec 1996 16:17:13 PST