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Moo Goo Gai Pan II



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.
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.