Moo Goo Gai Pan

• 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 white
• 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

1. Combine chicken stock, egg white, 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.

chicken, sugar, bell pepper, bean sprouts, bamboo shoot, water chestnut, mushroom, cabbage, chicken stock, egg, sherry wine, soy sauce, cornstarch, garlic, fresh ginger, peanut oil

Taken from www.food.com/recipe/moo-goo-gai-pan-16829 (may not work)