Moo Goo Gai Pan - cooking recipe

Ingredients

1/2 chicken breast
2 1/2 c. bok choy
1 c. bamboo shoots
1 1/2 Tbsp. cornstarch, mixed with 1/4 c. cold water
1 1/2 tsp. dry sherry
1 1/2 tsp. soy bean sauce
salt and pepper to taste
1 c. super soup stock or water
1 1/2 c. fresh mushrooms
1 c. water chestnuts
15 pieces snow peas
1 1/2 tsp. sugar
2 Tbsp. soy bean oil

Preparation

Slice chicken, mushrooms, water chestnuts and bamboo shoots. Cut bok choy into 1 1/2-inch by 1/2-inch pieces.
Mix cornstarch and water.
Heat the oil and salt in a skillet with high heat for 1 minute. Add chicken and stir-fry for 2 minutes. Add mushrooms, bok choy, water chestnuts and bamboo shoots. Stir frequently over high heat 3 minutes. Add super soup stock or water. Cover the skillet and cook over medium heat 3 minutes.
Add snow peas and cook 2
minutes. Add sugar, dry sherry, soy bean sauce and pepper. Stir constantly.
Add cornstarch-water mixture.
Stir and turn around thoroughly.
Service with rice immediately.