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Moo Goo Gai Pan
(From Dinner at the Zoo)
Ingredients:
Instructions:
- In a medium bowl whisk together egg white and 1T cornstarch. Add chicken slices and toss to coat. Refrigerate for 30 minutes, then strain and discard liquid.
- In a large pan, heat 1 tsp oil over medium high heat. Add the carrots and 1 T water and cook 2-3 minutes, stirring constantly. Add the mushrooms and cook for 3-4 minutes until browned and tender. Add the snow peas and bok choy and cook 1-2 minutes until tender. Stir in the water chestnuts and bamboo shoots. Season the vegetables to taste with salt and pepper and remove the vegetables from the pan onto plate and cover with foil.
- Wipe out pan with paper towel, then add 2 tsp oil to the pan and heat over medium high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until chicken is cooked through, 3-4 minutes. Add garlic and ginger and cook for 30 seconds more.
- In a small bowl whisk together the chicken stock, sugar, soy sauce and sesame oil. Whisk in 1 tablespoon + 1 teaspoon of cornstarch. Add the vegetables back to the pan and heat through, approximately 1 minute. Pour in the sauce and turn the high to heat. Bring the sauce to a boil and boil for approximately 1 minute or until sauce has just started to thicken, stirring occasionally.
- Serve immediately, over rice if desired.
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