Moo Goo Gai Pan

by Andrea Stacey
(London, U.K.)

4 chicken breast halves, skinned, boned and sliced

salt and pepper

4 cloves garlic, minced

2 cups water

1 tablespoon cornstarch

5 tablespoons corn oil

8 ounces fresh mushrooms, sliced

4 pounds bok choy or Chinese white cabbage, chopped

2 tablespoons sugar

4 tablespoons soy sauce

6 scallions, chopped


1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.


2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.

Remove from wok.


3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.


4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.


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