Name: Moo Goo Gai Pan
Ingredients: 4 chicken breast halves, skinned, boned and sliced; salt and pepper; 4 cl garlic, minced; 2 c water; 1 tb cornstarch; 5 tb corn oil; 8 ounce fresh mushrooms, sliced; 4 pound Chinese white cabbage, chopped; 2 tb sugar; 4 tb soy sauce; 6 scallions, chopped

Moo Goo Gai Pan

Ingredients

4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cl garlic, minced
2 c water
1 tb cornstarch
5 tb corn oil
8 ounces fresh mushrooms, sliced
4 pounds Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped

Instructions

Yield: 10 servings. In a bowl, toss the sliced 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. Stir-fry 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 stir-fry 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.