Moo Goo Gai Pan

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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.

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