Moo Goo Gai Pan II

Ingredients

• 1 tablespoon vegetable oil
• 0.25 pounds sliced fresh mushrooms
• 0.25 pounds snow peas
• 1 can sliced water chestnuts , 8 ounce
• 0.25 pounds sliced bok choy
• salt and black pepper to taste
• 1 tablespoon vegetable oil
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger root
• 0.75 cups skinless , boneless chicken breast meat - thinly sliced
• 1 teaspoon white wine
• 0.25 teaspoons white sugar
• 0.25 cups chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.

2. 2

   Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.