Moo Goo Gai Pan
Ingredients
- 1/2 Pound Spring Chicken Breasts
- Dash Salt
- Dash Pepper
- 1 Teaspoon Sherry
- 1 Teaspoon Cornstarch
- 1/2 Egg White
- 24 Snow Peas
- 4 Tablespoons Oil
- 1 Teaspoon Salt
- 12 Mushrooms Sliced
- 2 Stalks Celery Sliced
- 12 Water Chestnuts Sliced
- 1 Large Carrot Thinly Sliced
- 1 Clove Garlic Sliced
- 2 to 3 Inch Long Scallion Sliced
- 2 Teaspoons Soy Sauce
- 1/2 Teaspoon Sugar
Instructions
- Slice chicken and mix with dash salt, dash pepper, sherry, cornstarch, and egg white. String snow peas.
- Heat 2 tablespoon oil and add 1 teaspoon salt. Sauté mushrooms, celery, water chestnuts, carrots, and snow peas for 2 minutes. Remove from pan.
- Heat 2 tablespoons oil in same pan. Fry garlic, scallions, and chicken meat for 1 minute over high heat. Add soy sauce and sugar. Mix well.
- Add cooked vegetables and mix for 1 minute. Remove to heated plate.
Recipe – Jean Hansen