Moo Goo Gai Pan

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups chicken, chopped
• 3 -4 scallions, chopped
• 1 teaspoon sugar
• 3/4 cup bell pepper, chopped
• 1/2 cup bean sprouts
• 1/4 cup bamboo shoot, sliced
• 1/4 cup water chestnut, sliced
• 1/2 cup mushroom, sliced
• 3/4-1 1/2 cup napa cabbage, chopped
• 1/2-1 1/2 cup chicken stock
• 1 egg
• 2 teaspoons sherry wine or 2 teaspoons chinese wine
• 2 teaspoons soy sauce
• 1 teaspoon cornstarch
• 3 cloves garlic, minced
• 2 teaspoons fresh ginger, finely minced or 1 teaspoon ground ginger
• 2 teaspoons peanut oil

Recipe

• 1 combine chicken stock, egg , cornstarch, sugar and a splash of sherry in a small bowl.
• 2 set aside.
• 3 heat a large skillet or wok on high.
• 4 add peanut oil and chicken.
• 5 stir-fry until chicken is no longer pink.
• 6 remove chicken.
• 7 add scallions, ginger, and garlic.
• 8 stir-fry 2 minutes.
• 9 add the cabbage, bell pepper, sprouts, bamboo shoots and water chestnuts.
• 10 stir-fry 2 minutes.
• 11 add mushrooms, sherry and soy sauce.
• 12 stir in chicken stock mixture.
• 13 cook and stir until it thickens.
• 14 serve immediately.