Moo Goo Gai Pan

• 4 medium sized, skinless, boneless chicken breast halves
• 1 Tbsp. cornstarch
• 2 Tbsp. dry sherry
• 3/4 tsp. minced peeled ginger root or 1/4 tsp. ground ginger
• 1/4 c. salad oil
• 1/2 c. walnuts
• 1 (7 oz.) jar mushrooms, drained
• 1 (8 1/2 oz.) can sliced bamboo shoots, drained
• 1/4 lb. Chinese pea pods
• salt

1. With sharp knife slice across width of chicken breasts to make very thin pieces.
2. In medium bowl mix chicken, cornstarch, sherry, ginger and 1 teaspoon salt; set aside.
3. In 12-inch skillet or 5-quart saucepan over medium-high heat in salad oil, cook walnuts about 3 minutes until lightly browned, stirring constantly with slotted spoon.
4. Spoon walnuts onto paper towels to drain.
5. In hot oil in skillet, stir-fry (stirring quickly and often) mushrooms, bamboo shoots, Chinese pea pods and 1/4 teaspoon salt until pea pods are tender-crisp, about 3 to 5 minutes.
6. Spoon vegetables into medium bowl, leaving oil in skillet.
7. Stir-fry chicken in the oil about 5 minutes.
8. Stir in vegetables.
9. Place on warm platter; sprinkle with walnuts.
10. Serve.

cornstarch, sherry, ginger root, salad oil, walnuts, mushrooms, bamboo shoots, chinese pea pods, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=209767 (may not work)