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China − Moo Goo Gai Pan
4
chicken breast halves, skinned, boned and sliced
salt and pepper
4
2
1
5
8
4
2
4
6
cloves garlic, minced
cups water
tablespoon cornstarch
tablespoons corn oil
oounces fresh mushrooms, sliced
pounds bok choy or Chinese white cabbage, chopped
tablespoons sugar
tablespoons soy sauce
scallions, chopped
1. In a bowl, toss chicken with the salt and pepper, garlic and
cornstarch mixture. Set aside.
2
. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok
choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.
Remove from wok.
3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over
high heat. Add soy sauce and mix well. Cover and cook for about
6
minutes, or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for
about 1 minute. Serve hot with rice.
China − Moo Goo Gai Pan
11
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