Moo Goo Gai Pan - cooking recipe

Ingredients

2 cups chicken, chopped
3 -4 scallions, chopped
1 teaspoon sugar
3/4 cup bell pepper, chopped
1/2 cup bean sprouts
1/4 cup bamboo shoot, sliced
1/4 cup water chestnut, sliced
1/2 cup mushroom, sliced
3/4 - 1 1/2 cup napa cabbage, chopped
1/2 - 1 1/2 cup chicken stock
1 egg white
2 teaspoons sherry wine or 2 teaspoons Chinese wine
2 teaspoons soy sauce
1 teaspoon cornstarch
3 cloves garlic, minced
2 teaspoons fresh ginger, finely minced or 1 teaspoon ground ginger
2 teaspoons peanut oil

Preparation

Combine chicken stock, egg white, cornstarch, sugar and a splash of sherry in a small bowl.
Set aside.
Heat a large skillet or wok on high.
Add peanut oil and chicken.
Stir-fry until chicken is no longer pink.
Remove chicken.
Add scallions, ginger, and garlic.
Stir-fry 2 minutes.
Add the cabbage, bell pepper, sprouts, bamboo shoots and water chestnuts.
Stir-fry 2 minutes.
Add mushrooms, sherry and soy sauce.
Stir in chicken stock mixture.
Cook and Stir until it thickens.
Serve immediately.