Moo Goo Gaipan #2

Recipe Ingredients

• 1.00 lb Boneless, skinless chicken
• breast
• 1.00 tb Soy sauce
• 1.00 tb Fresh grated ginger
• 1.00 tb Corn starch
• 1.00 Head/bunch fresh bok choy
• 0.50 lb To 3/4 lb fresh mushrooms
• 0.50 lb Fresh snow peas, stringed &
• halved
• 2.00 c Chicken stock/bouillon
• 2.00 tb Corn starch
• 2.00 tb To 3 tb peanut oil

Recipe Directions

• Remove any fat or tendons from the chicken and slice into pieces 1/4"" by 1" or so (this works better if chicken is partially frozen).


• Mix chicken with next three ingredients and allow to marinate while you are preparing the vegetables.


• Wash bok choy thoroughly, trim off the tough ends of the leaves and part of the base, and chop into bite-size pieces including the green parts.


• Slice the mushrooms.


• Cut the snow peas in half or slice after the tips and strings have been removed.


• Mix the stock and the corn starch in a shaker Heat oil in wok until its almost smoking and then stir fry the chicken until its almost cooked through.


• Then add the vegetables and stir fry until the bok choy leaves get sort of wilted down.


• Pour in the stock/cornstarch mixture that was shaken just before pouring it in.


• Stir constantly until the sauce thickens.


• Serve immediately over cooked rice.


• Note: You can add bamboo shoots, sliced water chestnuts and all sorts of other stuff to this but I like the plain version best.


• About the only thing I change is to throw in some Mrs.


• Dash, which isn't very Chinese, but heh! Enjoy.

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