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Moo Goo Gaipan #2

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      Title: MOO GOO GAIPAN #2
 Categories: Chinese, Chicken
      Yield: 6 Servings
 
      1 lb Boneless, skinless chicken
           -breast
      1 tb Soy sauce
      1 tb Fresh grated ginger
      1 tb Corn starch
      1    Head/bunch fresh bok choy
    1/2 lb To 3/4 lb fresh mushrooms
    1/2 lb Fresh snow peas, stringed &
           -halved
      2 c  Chicken stock/bouillon
      2 tb Corn starch
      2 tb To 3 tb peanut oil
 
  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.
  
  Posted by: Mike Hackmann 6/93
 
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