Moo Goo Gai Pan - cooking recipe

Ingredients

4 boneless skinless chicken breast halves, sliced
salt and pepper
4 cloves garlic, minced
2 teaspoons water
1 teaspoon cornstarch
5 teaspoons corn oil
8 ounces fresh mushrooms, sliced
4 lbs bok choy, chopped
2 teaspoons sugar
4 teaspoons soy sauce
6 scallions, chopped

Preparation

In a bowl, toss the sliced chicken with salt and pepper, garlic and cornstarch/water mixture.
Set aside.
Heat 3 Tbsp of the corn oil in a wok and add the mushrooms, cabbage and sugar.
Stir fry for 2 minutes, then cover and cook for 5 minutes.
Remove from the wok.
Heat the remaining oil and stir fry the chicken mixture for 2 minutes over highheat.
Add the soy sauce, sugar and mix well.
Cover and cook for about 6 minutes.
Add the cooked vegetables and the scallions.
Toss everything together.
Serve hot with steamed rice.