Recipe - Moo Goo Gaipan 5

1 pound Boneless, skinless chicken
breast
1 tablespoon Soy sauce
1 tablespoon Fresh grated ginger
1 tablespoon Corn starch
1 Head/bunch fresh bok choy
One half pound To Three fourths pound fresh mushrooms
One half pound Fresh snow peas, stringed &
halved
2 cup Chicken stock/bouillon
2 tablespoon Corn starch
2 tablespoon To 3 tablespoon peanut oil

Remove any fat or tendons from the chicken and slice into pieces 1/4" by 1"
or so (this works better if chicken is partially frozen). Mix chicken with
next three ingredients and allow to marinate while you are preparing the
vegetables.

Wash bok choy thoroughly, trim off the tough ends of the leaves and part of
the base, and chop into bitesize pieces including the green parts. Slice
the mushrooms. Cut the snow peas in half or slice after the tips and
strings have been removed. Mix the stock and the corn starch in a shaker

Heat oil in wok until its almost smoking and then stir fry the chicken
until its almost cooked through. Then add the vegetables and stir fry
until the bok choy leaves get sort of wilted down. Pour in the
stock/cornstarch mixture that was shaken just before pouring it in. Stir
constantly until the sauce thickens. Serve immediately over cooked rice.

Note: You can add bamboo shoots, cut or sliced up water chestnuts and all sorts of
other stuff to this but I like the plain version best. About the only thing
I change is to throw in some Mrs. Dash, which isn't very Chinese, but heh!
Enjoy.

Posted by: Mike Hackmann 6/93
Posted to MMRecipes Digest V3 #313

Date: Thu, 14 Nov 1996 18:51:06 0500

From: Walt Gray waltgray@mnsinc.com