Moo Goo Gai Pan

• 1/2 chicken breast
• 2 1/2 c. bok choy
• 1 c. bamboo shoots
• 1 1/2 Tbsp. cornstarch, mixed with 1/4 c. cold water
• 1 1/2 tsp. dry sherry
• 1 1/2 tsp. soy bean sauce
• salt and pepper to taste
• 1 c. super soup stock or water
• 1 1/2 c. fresh mushrooms
• 1 c. water chestnuts
• 15 pieces snow peas
• 1 1/2 tsp. sugar
• 2 Tbsp. soy bean oil

1. Slice chicken, mushrooms, water chestnuts and bamboo shoots. Cut bok choy into 1 1/2-inch by 1/2-inch pieces.
2. Mix cornstarch and water.
3. Heat the oil and salt in a skillet with high heat for 1 minute. Add chicken and stir-fry for 2 minutes. Add mushrooms, bok choy, water chestnuts and bamboo shoots. Stir frequently over high heat 3 minutes. Add super soup stock or water. Cover the skillet and cook over medium heat 3 minutes.
4. Add snow peas and cook 2
5. minutes. Add sugar, dry sherry, soy bean sauce and pepper. Stir constantly.
6. Add cornstarch-water mixture.
7. Stir and turn around thoroughly.
8. Service with rice immediately.

chicken, bok choy, bamboo shoots, cornstarch, sherry, soy bean sauce, salt, super soup stock, fresh mushrooms, water chestnuts, snow peas, sugar, soy bean oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=764736 (may not work)