Moo Goo Gai Pan - cooking recipe

Ingredients

4 medium sized, skinless, boneless chicken breast halves
1 Tbsp. cornstarch
2 Tbsp. dry sherry
3/4 tsp. minced peeled ginger root or 1/4 tsp. ground ginger
1/4 c. salad oil
1/2 c. walnuts
1 (7 oz.) jar mushrooms, drained
1 (8 1/2 oz.) can sliced bamboo shoots, drained
1/4 lb. Chinese pea pods
salt

Preparation

With sharp knife slice across width of chicken breasts to make very thin pieces.
In medium bowl mix chicken, cornstarch, sherry, ginger and 1 teaspoon salt; set aside.
In 12-inch skillet or 5-quart saucepan over medium-high heat in salad oil, cook walnuts about 3 minutes until lightly browned, stirring constantly with slotted spoon.
Spoon walnuts onto paper towels to drain.
In hot oil in skillet, stir-fry (stirring quickly and often) mushrooms, bamboo shoots, Chinese pea pods and 1/4 teaspoon salt until pea pods are tender-crisp, about 3 to 5 minutes.
Spoon vegetables into medium bowl, leaving oil in skillet.
Stir-fry chicken in the oil about 5 minutes.
Stir in vegetables.
Place on warm platter; sprinkle with walnuts.
Serve.