Page 124 - 15-38 Jan 9 2019

Chicken And Mushroom Stir Fry

Also known as Moo Goo Gai Pan, this is an
authentic Chinese dish!

INGREDIENTS DIRECTIONS
¼ pound snow peas Bulletin
Heat 1 tablespoon of vegetable oil in a wok
1 tablespoon vegetable oil
or large skillet over high heat. Stir in the
¼ pound sliced fresh mushrooms
Season to taste with salt and pepper. Cook
1 (8 ounce) can sliced water chestnuts, mushrooms, snow peas, water chestnuts.
drained and stir until the vegetables are just tender,
salt and black pepper to taste about 5 minutes. Remove the vegetables
1 tablespoon vegetable oil from the wok and wipe the wok clean.
1 teaspoon minced garlic Heat the remaining 1 tablespoon of vegetable
1 teaspoon minced fresh ginger root oil in the wok. Stir in the garlic and ginger;
¾ cup skinless, boneless chicken breast cook a few seconds until the garlic begins to
meat - thinly sliced turn golden brown. Stir in the chicken and
1 teaspoon white wine cook until the chicken is no longer pink, about
¼ teaspoon white sugar 5 minutes. Add the wine, sugar, and chicken
¼ cup chicken broth or water broth; bring to a boil. Dissolve the cornstarch
1 tablespoon cornstarch in the water and stir into the simmering
2 tablespoons water 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.

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