moo goo gai pan ii

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1/4 pound sliced fresh mushrooms
• 1/4 pound snow peas
• 1 (8 ounce) can sliced water chestnuts, drained
• 1/4 pound sliced bok choy
• salt and black pepper to taste
• 1 tablespoon vegetable oil
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger root
• 3/4 cup skinless, boneless chicken breast meat - thinly sliced
• 1 teaspoon white
• 1/4 teaspoon white sugar
• 1/4 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons water

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. cook and stir until the vegetables are just tender, about 5 minutes. remove the vegetables from the wok and wipe the wok clean.
• heat the remaining 1 tablespoon of vegetable oil in the wok. stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. add the , sugar, and chicken broth; bring to a boil. dissolve the cornstarch in the water and stir into the simmering sauce. once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. return the vegetables to the wok and toss until hot and coated with the sauce.