Recipe - Moo Goo Gai Pien

2 Whole chicken breasts;
boned, skinned, and cut or sliced up
into thin strips
2 tablespoon Oil
1 lg (8 oz) can cut or sliced up mushrooms;
drained
1 cn Sliced bamboo shoots;
drained
1 cn Sliced water chestnuts;
drained
1 Box frozen snow pea pods;
thawed
1 lg Carrot; cut or sliced up very thin
1 teaspoon Salt
One fourth teaspoon Pepper
1 tablespoon Sherry
2 tablespoon Cornstarch
1 cup Water
3 teaspoon Instant chicken bouillion
granules

Dissolve chicken bouillion and cornstarch in water. Add the sherry. Stir
well, and set aside.

Heat oil in skillet or wok. Stir fry chicken until cooked through. Add
carrot, and stir fry for 2 minutes. Add mushrooms, bamboo shoots, water
chestnuts, and snow peas. Stir fry until vegetables are hot and
crisptender.

Add the bouillion mixture. Heat to boiling, or until mxiture is thickened
to the consistency of a thin gravy. If mixture is too thick, add hot water.
serve with steamed or fried rice.

Notes: This will serve about five people. To make slicing the chicken
easier, partially freeze it before slicing.

Posted to EATL Digest by "Sharon H. Frye" shfrye@PEN.K12.VA.US on Jan
20, 1998